No. 1177 Gateau fourré, ou d’Artois, aux Pommes.
Peel and cut ten apples into slices, put them into a preserving-pan with two ounces of butter, six ounces of powdered sugar, some thin lemon-peel cut in strips, and a little powdered cinnamon, pass them over a sharp fire till tender, then take them off, mix four tablespoonfuls of apricot marmalade with them, and put by till cold; make half a pound of puff paste and proceed as before, using the above preparation instead of the sweatmeats before mentioned.