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Miroton De Pommes
1103. Scald six large apples, and when soft enough to do so, pulp them, and, after sweetening a little, pile them upon the dish you purpose serving them in. Take a teacupful of the liquor in which they were dressed, and boil the finely shred rind of a lemon, and three ounces of white sugar; then beat well the yolks of three eggs, and the white of one; add a dessert-spoonful of fine flour, the same of brandy, and two ounces of fresh butter. Mingle these ingredients well together in a saucepan, over a moderate fire; when perfectly smooth take them off, and pour over the apples; then whisk the whites of the two eggs into a stiff froth, put it upon the miroton, sifting a little sugar over it. Place it for ten minutes in a slow oven, and serve hot or cold.
A Victorian apple pudding in three layers: sweetened apple pulp, a rich lemon-brandy custard poured over, and a meringue browned briefly. The custard is the only part that can go wrong.
- Keep the custard below a simmerYolks, flour and butter thickened over "a moderate fire" will curdle the moment they boil. Hold it just below a simmer, stirring constantly, and take it off the heat the instant it coats the spoon; the spoonful of flour gives some insurance but not much.
- Scalding the applesThis means simmering them in a little water, covered, until collapsing \to0 large cooking apples such as Bramleys need 10-15 minutes. Reserve the cooking liquor before you pulp them, since the sauce depends on it.
- A teacupfulIn Victorian recipe usage roughly a quarter of a pint, about 5 fl oz or two-thirds of a cup. If the apples have not thrown off that much liquid, top up with water.
- Weights and spoonsThree ounces of sugar is about 85g, two ounces of butter about 55g. A dessert-spoonful is two teaspoons, so the flour and the brandy are small quantities \tampering the custard rather than dominating it.
- The eggsThree yolks and one white go into the custard; the two remaining whites make the meringue. Two whites will cover a dish of about 8 inches thinly \tif you want a substantial cap, use three or four.
- A slow ovenRoughly 275-300F/140-150C. Ten minutes at that temperature sets and lightly colours the meringue but will not take it much above soft-set. If undercooked egg white is a concern for anyone at the table, give it longer at the same low heat rather than raising the temperature, which will weep the meringue.
- Yield and servingSix apples make enough for four to six. The recipe allows it hot or cold; the meringue will soften against the custard on standing, so assemble close to serving.