Take a pound of apples and peel them. Cook them, and rub them, when soft, through a sieve to make them into a purÉe. Sweeten it well, and scent it with a scrap of vanilla; then let it get cold. Beat up three eggs, both whites and yolks, and mix them into your cold compÔte, and put all in a dish that will stand the heat of the oven. Then place on the top a bit of butter the size of a filbert and powder all over with white sugar. Place the dish in an oven with a gentle heat for half-an-hour, watching how it cooks. This dish can be eaten hot or cold.

[E. Defouck.]