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Apple Charlotte

A LA PARISIENNE.

Compote of apples, or apples stewed dry and sweet, baked between two layers of buttered bread and glazed with egg and sugar. 40 small thin slices of French rolls. 2 pounds of pared and quartered apples 1 pound of sugar. 3/4 pound of butter. 1 or 2 eggs for glaze. Nutmeg or cinnamon.

Stew the apples soft with three-fourths of the sugar and a pint of water and steam shut in; then mash with a spoon and grate nutmeg in. Dip the slices of rolls as lightly as possible in the butter melted in a deep pan--dip both sides without touching the salt dregs. Line two bright, three-quart pans with them, bottom and sides, divide the apple in, placing it well around the sides; lay more dipped slices all over the tops slightly pressed into the fruit, and bake the charlottes of a nice toast color, bottom crusts as well as top. Then with a brush wet them over with egg and water; dredge the remaining sugar over and bake ten minutes more to glaze. To be dished out of the pans; no sauce needed unless for pudding, when sweet cream is best.

For a charlotte to be served whole still greater care is needed in baking. Take a deep mould, a six or eight sided cake or pudding mould does. Cut slices of bread to fit--bottom, top and sides. Spread butter rather thickly on one side the slices, dip the other side in beaten egg; place them with the butter next the tin, fill the inside with the apple compote; place the cover of bread on top and bake in a moderate oven over half an hour. Turn it out carefully on to the dish, glaze over with egg and sugar and the red-hot salamander and pour round it either diluted red jelly or else whipped cream.