Chantilly Sauce—Cold

• 1 lb. cooking apples
• 1½ oz. sugar
• 1

Peel, core and slice the apples, put them in a saucepan with 2–3 tablesp. cold water. Add the butter and sugar, cook gently until tender, then rub through a nylon sieve. Whip the cream stiffly, stir it into the apple purée, use as required.