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page 153
1/2 pint of rum; sprinkle over it some granulated sugar, pour the rum and light
it up. Persons who do not like liquors may serve the pudding with a Sambayon
sauce. No. 330.
421. CHARLOTTE DE POMMES.
CHARLOTTE OF APPLES.
PROPORTIONS.--For five persons:
Apples...............12.
Butter...............1/2 lb.
Sugar................1/4 lb.
Cinnamon.............A little.
Bread................1/2 lb.
Time.--1/4 hour.
PREPARATION.--1st. Peel 12 nice apples, cut them in four, core and slice them
fine. 2d. Melt in a sauce pan 1/4 lb. butter, add the apples and 1/4 lb. sugar,
and a little pulverized cinnamon, cook on a bright fire till the apples are
soft. 3d. Slice enough bread to line the cake mould and fry the slices in
butter. 4th. Line a cake mould with the slices of bread, pour in the apples,
bake for 1/4 hour in an oven, knock out and serve with an apricot sauce.
422. CROUTE AU MADERE.
TOAST WITH MADEIRA SAUCE.
PROPORTIONS.--For five persons:
Bread............1/2 lb.
Butter...........3 tablespoonsful.
Apricot sauce....2 glassesful.
Rum..............1/2 glassful.
Or
Madeira..........1 glassful.
PREPARATION.--1st. Slice the bread, fry it in butter, arrange the slices in a
crown on a dish and when ready to serve pour over a sauce made as follows: 2d.
Mix 2 glassesful apricot sauce with 1 glassful madeira or 1/2 glassful rum.
423. PAIN PERDU.
PROPORTIONS.--For five persons:
Bread...............1/2 lb.
PROPORTIONS AND PREPARATION.--As for No. 422, but pour over a sauce Sambayon.
424. POMMES FRITTES.
FRIED APPLES.
PROPORTIONS.--For five persons:
Apples.............6.
Sugar..............1/4 lb.
Fat................Enough to fry.
Milk...............1 glassful.
Flour..............4 tablespoonsful.
Time.--20 minutes.
PREPARATION.--Pare the apples, slice them crosswise 1/4 inch thick, dip them in
milk, roll in flour and fry till well colored. Sprinkle over some granulated
sugar and serve on a folded napkin.
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