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Charlotte aux Pommes
IN- GREDIENTS for dish for 6 persons. -A few slices of rather stale bread 1/2 inch thick, clarified butter, apple marmalade, with about 2 dozen apples, 1/1 glass of sherry.
AVERAGE COST, 1s. 4d.
CHARLOTTE AUX POMMES.
Cut a slice of bread the same shape as the bottom of a plain round mould, which has been well buttered, and a few strips the height of the mould, and about 1½ inch wide; dip the bread in clarified butter (or spread it with cold butter, if not wanted quite so rich); place the round piece at the bottom of the mould, and set the narrow strips up the sides of it, overlapping each other a little, that no juice from the apples may escape, and that they may hold firmly to the mould. Brush the interior over with the white of egg (this will assist to make the case firmer); fill it with the apple marmalade, with the addition of a little sherry, and cover them with a round piece of bread, CHARLOTTE AUX POMMES. also brushed over with egg, the same as the bottom; slightly press the bread down to make it adhere to the other pieces; put a plate on the top, and bake the charlotte in a brisk oven, of a light colour. Turn it out on the dish, strew sifted sugar over the top, and pour round it a little melted apricot jam.
TIME.-40 to 50 minutes.
SEASONABLE from July to March.
Charlotte aux Pommes. (An Easy Method of Making.) - INGREDIENTS for dish for 6 persons. lb. of flour, lb. of butter, 1/4 lb. of powdered sugar, 1/2 teaspoonful of baking-powder, 1 egg, milk, 1 glass of raisin-wine, apple marmalade, 1/4 pint of cream, 2 dessertspoonfuls of pounded sugar, 2 tablespoonfuls of lemon-juice. AVERAGE Cost, 2s.
Make a cake with the flour, butter, sugar, and baking-powder; moisten with the egg and sufficient milk to make it the proper consistency, and bake it in a round tin. When cold, scoop out the middle, leaving a good thickness all round the sides, to prevent them breaking; take some of the scooped-out pieces, which should be trimmed into neat slices; lay them in the cake, and pour over sufficient raisin-wine, with the addition of a little brandy, if approved, to soak them well.
Have ready some apple marmalade, made by recipe; place a layer of this over the soaked cake, then a layer of cake and a CHARLOTTE RUSSE. layer of apples; whip the cream to a froth, mixing with it the sugar and lemon-juice; pile it on the top of the charlotte, and garnish it with pieces of clear apple jelly.
This dish is served cold, but may be eaten hot by omitting the cream, and merely garnishing the top with bright jelly just before it is sent to table.
TIME.-1 hour to bake the cake.
SEASONABLE from July to March.