An Apple-pie ( Carême ).
Select fine apples; pare them, and take out the cores without breaking them. Boil several whole in a stew-pan with a little lemon-juice, a very little of the yellow part of the peel, some sugar, and enough water to cover them, until nearly done. Quarter other apples; put them also on the fire with a little water, lemon-peel, lemon-juice, and sugar; boil these to a kind of marmalade; add some butter and peach marmalade, and rub it through a colander. Have some pie-plates covered with puff paste; fill the bottom with the marmalade, and put in four small apples (whole) to each pie, filling the cavities between with peach marmalade. Put two strips of crust (half an inch wide) across the pie, which will divide the apples. Bake in a quick oven. This is especially good served with cream.