Apples, Nubian—Meringued

Cut in four eight fine apples; peel, core and round the angles, rub them over with lemon, and range them in a sautoir one beside the other; cover lightly with melted butter, and bestrew with vanilla sugar, then place a sheet of buttered paper over and cook in a slack oven. Butter and sugar a plain border mold (Fig. 138), fill it to the top with cream rice flavored with vanilla (No. 160), and finished with a few egg-yolks; lay it on a baking tin with water to reach to half its height, and set in a slack oven to harden. Spread a layer of the same rice on the bottom of a dish, unmold the border on this, and mask the inside with apricot marmalade (No. 3675); on this range the cooked quartered apples in a pyramid, and glaze them over with apricot marmalade (No. 3675); cover it with meringue (No. 140), shaping it like a dome over all; smooth it with a knife, and decorate the entire surface with rows of beads, having the largest at the base and decreasing at the top, made of the same, sticking a small piece of almond into each one. Dredge with sugar, and put the dish in a very slack oven to color the meringue slightly.