Apple "pain" with Vanilla

Make a pint and a half of fine apple puree, and reduce it with half a pound of sugar. Put into a vessel six ounces of butter, beat it up to a cream, adding two egg-yolks and two whole eggs, one at a time, and then a pinch of salt; when this becomes very frothy, add to it a teaspoonful of fecula, six ounces of pulverized macaroons and the apple puree. Butter and flour a plain cylindrical mold (Fig. 150), fill it up with the preparation, and lay it in a sautoir, with water to half its height, then cook it in an oven. Just when ready to serve, unmold on a dish and send to the table with a bowlful of very fine apple puree diluted with vanilla syrup.