A guide to modern cookery

thread stage, and decorate with pieces of puff-paste in the shape of crescents, lozenges, roundels, etc., colourlessly baked in a moderate oven. When about to serve, pour in a garnish of stoned cherries, cooked in a thin syrup, thickened with raspberry-flavoured red-currant jelly. 2546—TIMBALE A LA PARISIENNE Cook a brioche in a Charlotte-mould, and, when it is quite cold, remove the crumb from its inside as above. Coat the outside with apricot jam, and decorate with candied fruit. When about to serve, pour into it a garnish consisting of peeled and quartered pears, apples, peaches and apricots, cooked in vanilla-flavoured syrup ; pine-apple cut into large dice, lozenges of angelica; halfalmonds; and raisins, swelled in tepid water. Cohere this garnish with a Kirsch-flavoured apricot purée. 2547—TIMBALE A LA FAVART Cook a brioche in a Richelieu-mould, and hollow it out and decorate it as above. The garnish of this timbale consists of only whole or halved fruit, and vanilla-flavoured chestnuts; and these are cohered with Kirsch-flavoured apricot syrup, combined with one quart of a purée of chestnut remains. Pour the garnish into the timbale just before serving. HoT FRUIT ENTREMETS. 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 surtace with crushed macaroons and melted butter and glaze quickly. N.B.—The above is the usual procedure, but fruit "a 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 Génxozse, 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 CONDE 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 CONDE (2nd Method) Set a crown of small Génozse 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 GRATINES