ice of orange and bake in a
medium hot oven; when done slip the flau onto a large plate; remove
the brown crust on top of cream and spread over a layer of marmalade
or jelly; fill up the plate with cream, spread over this a thin
layer of marmalade and pour over the top a maraschino or wine jelly
glaze.

750. +Flan de pommes a l'anglaise.+-- Line a deep pie plate with
short paste (Muerber Teig), spread over a thick layer of apricot
marmalade, fill up the plate with finely cut tart apples, sprinkle
over some sugar and bake in a medium hot oven; when done remove from
oven, spread over the top another layer of apricot marmalade and
serve cold.

751. +Flan de pommes.+-- Line a deep pie plate or jelly cake tin with
short paste (Muerber Teig) and ornament the edge with a pastry wheel;
the paste should be about 1/4 inch in thickness; pound 6 ounces
blanched almonds with the yolks of 3 eggs, put the almonds in a dish
and add 4 more yolks, 4 tablespoonfuls sugar, 1/4 pound finely rolled
macaroons, 1-1/2 tablespoonfuls melted butter and 1/4 pound finely cut
citron and orange peel mixed; stir this to a cream and add the
beaten whites of 6 eggs; fill this mixture into the lined plate and
bake 30 minutes in a medium hot oven; as soon as it begins to brown
a little on top cover with buttered paper; in the meantime pare,
core and cut into quarters 1 dozen pippin or greening apples; place
a kettle with 1/4 pound sugar, 1/2 bottle Malaga wine and 1-1/2 cups
cherry syrup over the fire; as soon as it boils put in the apples and
continue the boiling until they are soft, but not broken; take out
the apples carefully and boil the syrup a little longer; when the
flau is done take from the oven and when cold lay the apples over
it; arrange them nicely, pour the syrup, half warm, over the apples
and serve. Flau of Bartlett pears or quinces are made the same way.

752. +Flan d'apricots a la creme meringue.+-- Line a large, deep
jelly cake tin with short paste (Muerber Teig), ornament the edge
with a pastry wheel, fill it half full of cream frangipane flavored
with vanilla and bake in a medium hot oven; when done carefully take
it out of the pan, lay it on a flat tin and put a layer of preserved
apricots over; cover them with cream frangipane, so the flau is
evenly full, spread over a thin layer of apricot marmalade and over
this a thin meringue; take some meringue in a paper funnel and
squirt rills in small squares over the top like lattice w