Flamri of Apples

For this dessert employ ten ounces of sugar, one glassful of water, eight to ten apples and a small tied bunch of lemon peel. Dissolve the sugar in the water and cook it to large ball (No. 171); add half the apples peeled and minced, and boil the whole slowly for ten to twelve minutes, then put in the remainder of the peeled apples and the lemon peel. Stir around at frequent intervals, and when the sugar has again attained the same degree (the large ball), suppress the peel and pour the preparation into a dome-shaped mold dipped in cold water; keep this for twelve hours in a cool place. Unmold on a cold dish; stick on the top small fillets of almonds lightly roasted in the oven, and cover the bottom of the dish with either rum syrup or whipped cream.