Hot Fruit Entremets.
[2548—APRICOTS (Abricots)]
Whether fresh or preserved, apricots used for sweets should always be peeled. When preserved apricots are used, it is well to cook them again before using them, for sometimes they are inclined to be too firm.
[2549—APRICOTS A LA BOURDALOUE]
Prepare a flawn-crust, and bake it without colouration. Garnish its bottom with a layer of thin frangipan cream, combined with crushed macaroons. Upon this cream set some half-apricots, poached in vanilla-flavoured syrup, and cover them with a layer of the same cream.
Sprinkle the surface with crushed macaroons and melted butter and glaze quickly.
N.B.—The above is the usual procedure, but fruit “à la Bourdaloue” may also be prepared in the following ways: (1) Set the fruit in a shallow timbale, between two layers of cream, the upper one of which should be covered with [gratin]; (2) set the fruit in a border of rice or semolina, with the same coat of [gratin] upon the [744] ]cream; (3) set the fruit in a border of [Génoise], combined with apricots.
[2550—APRICOTS A LA COLBERT]
Poach some fine half-apricots in syrup, keeping them somewhat firm.
Drain them; dry them, and garnish their hollows with “rice for entremets” (No. [2404]) in suchwise as to reconstruct the fruit. Treat them [à l’anglaise], with very fine bread-crumbs; fry just before dishing, and drain. Stick a small stalk of angelica into each apricot, in imitation of the stems, and dish them on a napkin.