Take a pound of apples and peel them. Cook them, and rub them, when soft,
through a sieve to make them into a purée. Sweeten it well, and scent it
with a scrap of vanilla; then let it get cold. Beat up three eggs, both
whites and yolks, and mix them into your cold compôte, and put all in a
dish that will stand the heat of the oven. Then place on the top a bit of
butter the size of a filbert and powder all over with white sugar. Place
the dish in an oven with a gentle heat for half-an-hour, watching how it
cooks. This dish can be eaten hot or cold.
[_E. Defouck_.]