Ingredients
- a piece of vanilla ice-cream
Directions
2666—ABRICOTS A LA PARISIENNE
Poach the halved apricots in vanilla-flavoured syrup. Cool them and drain them; and reconstruct the apricots by joining the halves together with a piece of vanilla ice-cream, the size of a walnut, in the centre.
Set these apricots upon some large overturned macaroons; cover with vanilla-flavoured Chantilly cream, shaped like a cone and sprinkle with fine filbert _pralin_.
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.
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.