Apple Charlotte. Recipe

Prepare the apples as in the last receipt; but instead of using a
jelly mould, put the apples into an oval cake tin about the size of a
small side dish, four or five inches high; when cold, turn it out
and cover the apple-shape with savoy cakes placed closely together
perpendicularly; all round the top of the charlotte should be covered
with whites of eggs and sugar, beaten to a stiff froth, and placed in
small balls; a salamander should be used to crisp them and to give
a slight peach-like colour; a tasteful cook will, after crisping the
first layer of these balls, add others over them to form a sort of
cone high in the centre, that will have a pretty effect if well done.
This is an easy and elegant _entremêt_, and by no means an expensive
one.

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