FLANC OF APRICOTS, or Compote of Apricots in a Raised Crust.
(Sweet Entremets.)
1406. INGREDIENTS.—3/4 lb. of short crust No. 1212, from 9 to 12 good-sized apricots, 3/4 pint of water, 1/2 lb. of sugar.
Mode.—Make a short crust by recipe No. 1212, and line a mould with it as directed in recipe No. 1391. 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 the moment they are done, for fear they 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, about 10 minutes to simmer the apricots.
Average cost, 1s. 6d.
Sufficient for 1 entremets or side-dish.
Seasonable in July, August, and September.
ARROWROOT BLANC-MANGE.
(An inexpensive Supper Dish.)