Apples a la Nelson

Prepare a semolina croquette preparation (No. 3019), pour it into a flawn mold (No. 3170) previously buttered and sugared; place this in a buttered sautoir and push it into a very slack oven to harden the preparation. Have eight fine apples, suppress the cores with a column tube, enlarge the orifices slightly and peel them very neatly; range them in a sautoir and cover with syrup, and then cook them in the oven; as soon as done drain on a grate and cover with strained peach marmalade (No. 3675). Unmold the semolina on a dish and dress the apples around the edge in a circle; fill the holes in these with marmalade, and lay on each a small round semolina croquette with a piece of angelica to represent a stalk; decorate the edge of the semolina with a wreath composed of angelica lozenges and candied cherries, and fill up the center with some of the same cherries (demi-sucre); push it into the oven for about fifteen minutes and serve with a vanilla syrup thickened with peach marmalade.

A surtout is a plain round or oval base made of semolina, etc., about three-quarters to one inch high.