[2554—ABRICOTS GRATINÉS]
Spread an even layer, one inch thick, of stiff stewed apples or stewed semolina (prepared like rice for entremets) on a dish. Set thereon some fine half-apricots poached in syrup; entirely cover the latter with a somewhat thin preparation of “Pralin à Condé,” sprinkle with icing sugar, and set the dish in the oven to slightly colour the [pralin].
[745]
][2555—ABRICOTS MERINGUÉS[!-- TN: acute invisible --]
Spread a layer of vanilla-flavoured sweet rice on a dish, and set some poached half-apricots thereon. Cover with ordinary [meringue]; shaping the latter like a dome or a Charlotte; decorate with the same [meringue]; sprinkle with icing sugar, and place the dish in the oven in order to slightly cook the [meringue].
On withdrawing the dish from the oven, garnish the decorative portions alternately with apricot and red-currant jam.
[2556—ABRICOTS MERINGUÉS (Another Method)]
Prepare a colourlessly-baked deep flawn-crust. Garnish the bottom either with a layer of frangipan cream or with vanilla-flavoured semolina, or sweet rice. Set on this some poached half-apricots; cover with [meringue], smooth the latter on top and all round with the blade of a knife, and decorate with [meringue] by means of a piping-bag fitted with a small even pipe. For the rest of the procedure follow the preceding recipe.
[2557—APRICOTS A LA SULTANE]
Prepare a [Génoise], cooked in a somewhat deep border-mould, and stick it by means of some apricot, cooked to the [small-thread] stage, to a base of dry paste of the same size. Coat it all round with ordinary [meringue]; decorate it with a piping-bag fitted with a small even pipe, and brown it in a moderate oven.
Then garnish the inside of the border with a preparation of vanilla-flavoured rice, combined with a little frangipan cream and some splintered pistachios; taking care to keep the preparation sufficiently stiff to be able to shape it like a dome. Upon the rice set some fine half-apricots, poached in vanilla-flavoured syrup, and sprinkle these with chopped pistachios.