APRICOTS, Compôte of (an elegant Dish).
Ingredients.—½ pint of syrup (see [Syrup]), 12 green apricots. Mode.—Make the syrup by the given recipe, and, when it is ready, put in the apricots whilst the syrup is boiling. Simmer them very gently until tender, taking care not to let them break; take them out carefully, arrange them on a glass dish, let the syrup cool a little, pour it over the apricots, and, when cold, serve. Time.—From 15 to 20 minutes to simmer the apricots. Average cost, 9d. Sufficient for 4 or 5 persons. Seasonable in June and July, with green apricots.
APRICOTS, Flanc of, or Compôte of Apricots in a Raised Crust (Sweet Entremets).
Ingredients.—¾ lb. of short crust (see [Crust]), from 9 to 12 good-sized apricots, ¾ pint of water, ½ lb. of sugar. Mode.—Make a short crust by the given recipe, and line a mould with it. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up, for fear they should break. Arrange them neatly in the flanc or case; boil the syrup until reduced to a jelly; pour it over the fruit, and serve either hot or cold. Greengages, plums of all kinds, peaches, &c., may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c.; but with the last-named fruits, a little currant-juice added to them will be found an improvement. Time.—Altogether, 1 hour to bake the flanc, from 15 to 20 minutes to simmer the apricots. Average cost, 1s. 6d. Sufficient for 1 entremets or side-dish. Seasonable in July, August, and September.
The pretty appearance of this dish depends on the fruit being whole; as each apricot is done, it should be taken out of the syrup immediately.
APRIL—BILLS OF FARE.
Dinner for 18 persons.
First Course.
