Charlotte of Calville Apples

Cut in four pieces eight or ten Calville apples; peel and cook them in a covered saucepan with a little water, very little sugar, a bit of lemon peel and half a vanilla bean. When done and all the moisture is evaporated, press them through a sieve. Cover the bottom of a charlotte mold with lady finger biscuits, or else butter biscuit for charlotte, cooked on a baking sheet covered with paper, three-eighths of an inch thick and cut up into long triangles, and form them into a rosette without any open space whatever between the pieces. From the same biscuits cut some even upright pieces three inches wide and the same height as the mold, which should be kept on ice. Pour the apple pulp into a round-bottomed pan and dilute with a gill of syrup mingled with a sheet and a half of gelatine that has been softened and dissolved. Stir the preparation on ice to thicken, and as soon as it begins to set pour in quickly two or three spoonfuls of good rum and then a quart of whipped cream. Two minutes after turn this into the charlotte mold and surround it with chopped ice, leaving it thus for one hour, and when needed unmold the charlotte on a folded napkin.