Take ten or twelve fine baking apples, peel and take out the cores,
and let them simmer in milk and water; when soft drain them, and beat
them up with a wooden fork, with half an ounce of dissolved isinglass,
white sifted sugar, sufficient to sweeten, and grated lemon peel. Put
the mixture, when perfectly smooth, into a mould, set it in ice or
a very cool place, when it is turned out it should be covered with a
fine custard.

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