Chapter XX · Entremets (Sweets) · No. 2552
Built upon: No. 2376Pâte à Génoise Fine
2552—Apricots à la Condé (2nd method)
Set a crown of small No. 2376, Pâte à Génoise Fine 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2552, p. 744. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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