Cream with Apples

Mince six peeled russet apples, fry them for a few moments in butter in a thin sautoir to soften slightly without letting them melt; sweeten moderately. Make a pint of cream of biscuit preparation (No. 3011), strain it through a fine sieve and place it in a saucepan, then heat it slightly while stirring over a slow fire. Mix the apples in with the cream and pour the whole into a deep china baking dish; cook for three-quarters of an hour in a slack oven and if deemed necessary cover over with paper. Besprinkle the surface with fine sugar a few moments before serving, then remove from the oven and serve in the same dish.