No. 1146 Vol-au-vent de Pommes.
Procure twenty small golden pippins, peel them neatly, and take out the cores with a long round vegetable cutter; rub them over with lemon, and stew till tender in syrup made from three quarters of a pound of sugar as for the peaches (No. 1141); when cold dress them as high as possible in a vol-au-vent, and when ready to serve, pour the syrup over.