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Apple Mignon

(Confectionary.) - (The Lady's Own Cookery Book)







Pare and core golden pippins without breaking the apple; lay them in the

dish in which they are to be baked. Take of rice boiled tender in milk

the quantity you judge sufficient; add to it half a pint of thick cream,

with the yolks of five eggs; sweeten it to your taste, and grate in a

little nutmeg; pour it over the apples in the dish; set it in a gentle

oven. Three quarters of an hour will bake it. Glaze it over with sugar.











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