Serve a Kirsch-flavoured apricot sauce separately.
[2551—APRICOTS A LA CONDÉ]
On a round dish prepare a border of vanilla-flavoured, sweet rice, either by means of a knife, or by means of an even, buttered, border-mould.
Upon this border set some apricots poached in syrup; decorate with candied fruit, and coat with a Kirsch-flavoured apricot syrup.
[2552—APRICOTS A LA CONDÉ[!-- TN: acute invisible --] (2nd Method)]
Set a crown of small [Génoise] roundels on a dish; on each roundel set a fine poached half-apricot (convex side undermost), and set a half-sugared cherry in the hollow of each half-apricot. In the middle of the crown arrange a pyramid of rice croquettes, the size and shape of apricots.
Serve a Kirsch-flavoured apricot sauce separately.
[2553—APRICOTS A LA CUSSY]
Garnish the flat side of some macaroons with a layer of smooth fruit [salpicon], cohered with an apricot purée; set a fine poached half-apricot on each macaroon, coat with [Italian meringue]; dish in the form of a crown, and place the dish in a moderate oven for a few minutes to dry, but not to colour, the meringue.
Serve a Kirsch-flavoured apricot sauce separately.