Apple Charlotte

Cut a few russet apples in four, peel, core and mince them up rather coarsely, then put them into a sautoir with some melted butter; stir and toss incessantly over a good fire until the moisture is reduced, then sweeten. Butter a four-inch high by four and a half inches in diameter charlotte mold, cover the bottom with a flat rosette made of long triangles of bread, an eighth of an inch thick, pointed on one end and rounded on the other, carefully dipping them as needed in clarified butter. These slices should slightly overlap each other. Remove the center with a one-inch tube and replace with a round of bread of the same size dipped in butter. Cut some one-eighth inch thick slices of bread into inch-wide strips, having them somewhat higher than the mold; dip them in clarified butter and apply them upright to the inner side of the mold, one overlapping the other, cut flush with the mold; cover the bottom and sides of the mold with part of the apples, and in the center put three spoonfuls of apricot marmalade (No. 3675); finish filling with the remainder of the apples, and cover these with a round piece of bread the same size as the mold, then lay the mold on a small baking sheet, push it into a hot oven and leave for twenty-five to thirty minutes, so that the bread becomes a fine golden color. Should it brown too fast put a metal cover on top. Invert the charlotte on a hot dish and serve it at once with an apricot and maraschino sauce poured around (see Humboldt pudding, No. 3100).