2604—Flan de Pommes à la Batelière

Line a flawn-ring with some short paste, and garnish it with apples, stewed as for a Charlotte.

Cover the apples with a dome of somewhat creamy rice for entremets, combined with the whites of four eggs (beaten to a stiff froth) per lb. of cooked rice.

Bake the flawn in the usual way, and, on taking it out of the oven, sprinkle it copiously with icing sugar, and glaze with a red-hot iron.