[2667—ABRICOTS A LA ROYALE]
Take some fairly deep tartlet moulds, and set in them some fine, cold, half-apricots, poached in vanilla-flavoured syrup. Fill up the tartlet moulds with very limpid, Kirsch-flavoured jelly.
Prepare a shallow, [Génoise] border, glazed with red-currant jelly, cooked to the [small-thread] stage, and sprinkle with chopped pistachios.
[772]
]Turn out the tartlets of apricot jelly and place them in a crown over the border. Garnish the centre of the latter with chopped anisette-flavoured pink jelly.
Pine-apple (Ananas).
[2668—ANANAS GEORGETTE]
Take a fine whole pine-apple, and hollow it out to within half an inch of its outside all round and at the bottom. Put aside the slice cut from the top, on which is the bunch of leaves.
Fill the inside with a Bavarois preparation made from pine-apple purée, combined with the withdrawn pine-apple pulp, cut into thin slices, and leave to set. Dish on a napkin, and return the top slice to the pine-apple, that it may seem untouched.
[2669—ANANAS A LA VIRGINIE]
Proceed exactly as above, but replace the pine-apple Bavarois preparation by a strawberry kind, combined, as before, with the pulp withdrawn from the inside of the pine-apple, cut into dice.