With a Saucepan Over the Sea

Adelaide Keen went abroad with a notebook and came home with the recipes — cocka leekie from Scotland, petite marmite from Paris, the maids of honor of Richmond — each dish tagged with the country that gave it.

Home › Cakes, Puddings, and Pastry › Apples En Casserole

Apples En Casserole

(Provincial France.) Peel and core 4 large apples, put them in an earthen dish with 1 wineglassful of brandy, juice of a lemon, a little cinnamon, and 1 cup of sugar. Cover closely, and bake in the oven for 3/4 hour. Cover with sugar and chopped nuts, glaze with a salamander, serve with a pitcher of rich milk.

Read next

← Compote of ApplesBaked Apples and Rice Croquettes →