JANUARY 183 



then pass it through a hair-sieve and spread on one side 

 of the cutlets. Strew on a little Parmesan cheese, and 

 brown the cutlets in the oven. Dish them up with a little 

 good gravy. 



Open Apple Tart. For this it is necessary to have 

 a small round iron plate, flat with a very narrow rim, as 

 used abroad. In the country you can have them made, 

 and in London you can buy them at the good shops. 

 They must not be made of tin. Line this with a puff-paste, 

 and have a deep rim of paste all round. Prepare a compote 

 of good rich apple, reduced till dry enough to mix in a 

 small quantity of fresh butter. If at all lumpy the apple 

 must first be passed through a sieve. Pour this on to 

 the pastry, then peel and cut a quince into very thin, neat 

 slices. Lay these on the apple in circles till you nearly 

 reach the middle. Bake the puree in the oven till the 

 pastry is cooked without burning. Serve very hot, or 

 quite cold. 



