Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Apricot | 1 medium (35g) | 17 |
| Angelica | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a small stalk of angelica into each apricot
- a piece of butter as big as a hazel-nut
- two layers of cream
- one inch thick
Directions
2548—APRICOTS (Abricots)
Whether fresh or preserved, apricots used for sweets should always be peeled. When preserved apricots are used, it is well to cook them again before using them, for sometimes they are inclined to be too firm.
2549—APRICOTS A LA BOURDALOUE
Prepare a flawn-crust, and bake it without colouration. Garnish its bottom with a layer of thin frangipan cream, combined with crushed macaroons. Upon this cream set some half-apricots, poached in vanilla-flavoured syrup, and cover them with a layer of the same cream.
Sprinkle the surface with crushed macaroons and melted butter and glaze quickly.
N.B.—The above is the usual procedure, but fruit “à la Bourdaloue” may also be prepared in the following ways: (1) Set the fruit in a shallow timbale, between two layers of cream, the upper one of which should be covered with _gratin_; (2) set the fruit in a border of rice or semolina, with the same coat of _gratin_ upon the cream; (3) set the fruit in a border of _Génoise_, combined with apricots.
2550—APRICOTS A LA COLBERT
Poach some fine half-apricots in syrup, keeping them somewhat firm.
Drain them; dry them, and garnish their hollows with “rice for entremets” (No. 2404) in suchwise as to reconstruct the fruit. Treat them _à l’anglaise_, with very fine bread-crumbs; fry just before dishing, and drain. Stick a small stalk of angelica into each apricot, in imitation of the stems, and dish them on a napkin.
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 (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.
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_.
2555—ABRICOTS MERINGUÉS
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.
As an accompaniment serve a syrup prepared with almond milk, and finished with a piece of butter as big as a hazel-nut.