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Compotes, Etc., of Fruit: Pommes

Pommes au beurre, or à la Parisienne, are apples filled with butter and sugar, and baked.

Covered with apricot marmalade they are à la Portugaise. Filled with an almond paste they are à la Comtesse. au riz en timbale-a shell of paste filled with rice, and stewed apples in the centre; covered with apricot marmalade. au riz meringué are stewed, and served in a border of rice with custard over them, and the whole covered with meringue mixture.

Dressed in this way without the rice they are Pommes meringuées.

Pommes à la Jubilé are stewed whole, filled with strawberry jam and covered with whipped cream. à la Frangipane-slices of apples with jam, covered with custard; baked in a dish lined with paste. à la Polonaise are dressed in an open tart, covered with orange marmalade and crushed macaroons.

Miroton de pommes-stewed apples with melted currant jelly and wine; garnished with dried cherries.

Gâteau, or Pain, de pommes à la crème is a mould of apple marmalade, served with a custard sauce; aux abricots, it is covered with apricot marmalade; à la Russe, it has whipped cream in the centre, and melted currant jelly round.

Croquettes de pommes are pieces of apple marmalade, breadcrumbed and fried.

Meringue de pommes à la Portugaise-a round shell of paste filled with apple marmalade, with half apples on the top, and a well of custard in the centre; spread with orange marmalade, and covered with meringue mixture.

Chartreuse de pommes is a mould ornamentally lined with slices of apples, coloured pink and yellow, and filled with apple marmalade.