Apples, Portuguese

Peel twelve medium-sized apples, remove the cores with a column tube, and cook them in a light syrup; as soon as done drain on to a cloth, wipe and brush over with a layer of apricot marmalade (No. 3675). Cut some slices of savarin, half an inch thick, and from these cut a dozen rounds with a two and a quarter inch diameter pastry cutter; cut some grooves on one of the surfaces a quarter of an inch apart to form lozenges; strew this cut side with powdered sugar, and range the slices on a baking sheet, push into the oven to glaze, and when removed mask the glazed side with currant jelly, then dress in a circle on a dish; lay an apple on each, and fill the holes in them with currant jelly; set on each a small cream rice croquette (No. 3018), made in the shape of a three-quarter inch ball. Fill the inside of the circle with stewed cherries mingled with currant and maraschino syrup, and serve separately a sauce-boat of currant sauce, made with currant jelly dissolved in a few spoonfuls of boiling syrup, and flavored with maraschino.