1447. PEAR CHARLOTTE.
To prepare this entremet in great perfection it is necessary that a
crumb-loaf of close-made bread should be ordered two days previous
for the purpose; this, it must be owned, is not positively necessary;
therefore, in its stead, a stale quartern loaf may answer the purpose
well enough.
First of all, some apple marmalade must be prepared as follows:—
Let two or three dozen apples be peeled, cored, sliced up, and placed
in a stewpan with one pound of sugar, two ounces of butter, and some
lemon-peel and cinnamon tied together; moisten with half a pint of
water, place the lid on the stewpan, and then set the apples to boil
sharp on a quick stove until they are melted. You then remove the
lid, and with a wooden spoon continue stirring the marmalade over
a brisk fire until it is reduced to a rather stiff consistency.
A plain round charlotte-mould must now be lined at the bottom
with small thin circular pieces of bread, dipped in clarified butter,
and placed so as to overlap each other until the bottom of the mould
is well covered. Next, cut some oblong-squares of thin bread, also
dipped in clarified butter, and set these up the sides of the mould
overlapping each other—in order that they may be thus enabled to
hold firmly to the sides of the mould. Fill the cavity with the apple-
marmalade; cover in the top with a thin circular piece of bread dipped
in butter, place the charlotte on a baking-sheet, and bake it in a rather
brisk oven, of a light colour; and when done, turn it out on to its
dish, glaze it on the top with sifted sugar and a red-hot salamander;
pour some diluted apricot-jam round the base, and serve.