Line a small raised pie-mould, three inches in height and eight in
diameter, with pâte fine (No. 1136), about a quarter of an inch in
thickness, or if no mould raise a crust with the hands of pâte a
dresser, fill it with bran or flour, and bake in a moderate oven; when
done empty it and have ready some apples dressed as for charlotte de
pommes (No. 1270), or dressed in syrup as in the last, with which fill
the croustade, then make a meringue preparation (No. 1218), of five
eggs, which lay over the top, smoothing it nicely, and ornamenting it
with some of the mixture, by piping it with a paper funnel according to
your taste, sift a little sugar over, and place it in a very slow oven
till it becomes crisp, and serve when ready either hot or cold.