Chapter XX · Entremets (Sweets) · No. 2548
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2548, p. 743. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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