No. 1191 Flan de Pommes à la Portugaise.
Make half a pound of flour into a fine paste (pâte fine, No. 1136), roll it into a sheet about eleven inches in diameter, work up the sides with your hands two inches in height, which crimp and ornament neatly with pâte d’office (No. 1137), or some of the same paste cut into small leaves, with which form a wreath or some other design, by wetting the flan round and sticking them upon it; then peel two dozen small apples (golden pippins), take the cores from fifteen of them with a long round cutter, make a syrup with half a pint of water, the juice of a lemon, and three quarters of a pound of sugar, reduce over a sharp fire till becoming thickish, put in the whole apples which stew gently till tender, then take them out, cut up the remainder, put them into the syrup and boil to a thickish marmalade; lay half the marmalade at the bottom of the flan, then the whole apples, and fill up with the marmalade not hiding the whole apples, put a band of buttered paper round and bake three quarters of an hour, when done take off the buttered paper and mask all over with apricot marmalade, serve either hot or cold.