2553—Apricots à 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 No. 2383, Meringue à l’Italienne; 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.