No. 1281 Pommes Meringuées.
Line a small raised pie-mould, three inches in height and eight in diameter, with pâte fine (No. 1136), about a quarter of an inch in thickness, or if no mould raise a crust with the hands of pâte a dresser, fill it with bran or flour, and bake in a moderate oven; when done empty it and have ready some apples dressed as for charlotte de pommes (No. 1270), or dressed in syrup as in the last, with which fill the croustade, then make a meringue preparation (No. 1218), of five eggs, which lay over the top, smoothing it nicely, and ornamenting it with some of the mixture, by piping it with a paper funnel according to your taste, sift a little sugar over, and place it in a very slow oven till it becomes crisp, and serve when ready either hot or cold.