2549—Apricots à 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 No. 268, Gratins; (2) set the fruit in a border of rice or semolina, with the same coat of No. 268, Gratins upon the cream; (3) set the fruit in a border of No. 2376, Pâte à Génoise Fine, combined with apricots.