2550—Apricots à 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, Rice Preparation for Entremets) in suchwise as to reconstruct the fruit. Treat them No. 174, Anglaise (for Egg-and-bread-crumbing), 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.