730. Apple Charlotte with Butter

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (18)
For the mould
For the filling
For the sauce
Optional addition
Instructions (16)
  1. Well butter the interior of a plain round mould.
  2. Cut twelve pieces of bread the size and thickness of a shilling, dip them in clarified butter, and lay them in a circle round the bottom of your mould.
  3. Cut also eight small pieces in the shape of diamonds, dip them in butter, and with them form a star in the centre of the circle.
  4. Cover the whole with a round piece of bread the size of the bottom of the mould, and the thickness of a penny-piece.
  5. Cut about thirty other pieces an inch wide and four inches in length, dip one after the other in clarified butter, which stand upright, one half-way over the other, all round the interior of the mould.
  6. Peel and cut two dozen or more russet apples in slices.
  7. Put the apples into a round stew or preserving-pan, with three ounces of butter and half a pound of broken lump sugar, with a little lemon-peel cut in strips, and a glass of sherry.
  8. Place them over a sharp fire, tossing over occasionally, but keeping them together in a cake.
  9. When quite tender, fill your mould (having previously well egged and bread-crumbed the interior).
  10. Place another round piece of bread (also egged and bread-crumbed) over the apples.
  11. Stand the mould in a hot oven until the bread becomes well browned.
  12. Take out and turn it over upon your dish.
  13. Have a few spoonfuls of red currant jelly in a stewpan, with a glass of sherry, melt it over the fire.
  14. When quite hot pour the sauce round the charlotte.
  15. Sugar and salamander the top if not quite crisp, and serve.
  16. You may also, for a change, introduce a little sweetmeat of any kind in the middle of your charlotte, and use plain pieces of bread a quarter of an inch thick, instead of so many pieces for the sides.
Original Text · last edited 5 days ago
730. Apple Charlotte with Butter.—For the few following receipts, the russet apple is the one I should recommend, it being the most suitable, not being so watery, or falling in purée, but in case they cannot be obtained, other sorts may be used, which will require to be more reduced in stewing. Well butter the interior of a plain round mould, then cut twelve pieces of bread the size and thickness of a shilling, dip them in clarified butter, and lay them in a circle round the bottom of your mould; cut also eight small pieces in the shape of diamonds, dip them in butter, and with them form a star in the centre of the circle, cover the whole with a round piece of bread the size of the bottom of the mould, and the thickness of a penny-piece, cut about thirty other pieces an inch wide and four inches in length, dip one after the other in clarified butter, which stand upright, one half-way over the other, all round the interior of the mould; then have ready prepared two dozen or more russet apples, which peel and cut in slices, put them into a round stew or preserving-pan, with three ounces of butter and half a pound of broken lump sugar, with a little lemon-peel cut in strips, and a glass of sherry, place them over a sharp fire, tossing over occasionally, but keeping them together in a cake; when quite tender fill your mould (having previously well egged and bread-crumbed the interior), place another round piece of bread (also egged and bread-crumbed) over the apples, and stand the mould in a hot oven until the bread becomes well browned, take out and turn it over upon your dish, have a few spoonfuls of red currant jelly in a stewpan, with a glass of sherry, melt it over the fire, and when quite hot pour round the charlotte; sugar and salamander the top if not quite crisp, and serve. You may also, for a change, introduce a little sweetmeat of any kind in the middle of your charlotte, and use plain pieces of bread a quarter of an inch thick, instead of so many pieces for the sides.
Notes
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