Make a pyramid of rice (upon a dish) dressed as for pommes au riz (No.
1276), peel and cut eight russet apples in slices and put them into a
preserving-pan, with half a pound of sugar and the juice of a lemon,
stew till quite tender and put them into a basin to cool, then cut nine
small apples, (golden pippins) in halves, to which give the shape of
cups, which stew in a thick syrup until nearly tender, but not to break,
then place the apples upon the pyramid, make eighteen small tartelettes
(No. 1155) of thin gum paste, small enough to fix in each cup of apple,
and dress them in pyramid upon the others; when ready to serve cover the
whole with thick syrup, pour a teaspoonful of brandy into each
tartelette, with some in the dish, which set on fire at the moment of
going to table, it has a very pleasing effect.