True to Word from Margaret Brown's French Cookery Book.
APPLE CHARLOTTE.
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Take 6 large apples and chop very fine, grate the inside of
a stale loaf of bread into crumbs, grate half a nutmeg, take a three-pint tin
pudding-pan, line it thickly with thin-sliced buttered bread, a layer of bread
crumbs, a layer of apples, and a layer of butter, composed of small pieces; continue
to add till the pan is packed very tight—make the last layer of butter and
sugar. Bake in a moderately hot oven two hours; serve with cream sauce. Put
sugar in every layer.
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