Chapter XX · Entremets (Sweets) · No. 2555
Built upon: No. 2382Ordinary Meringue
2555—Abricots Meringués
Spread a layer of vanilla-flavoured sweet rice on a dish, and set some poached half-apricots thereon. Cover with ordinary No. 2382, Ordinary Meringue; shaping the latter like a dome or a Charlotte; decorate with the same No. 2382, Ordinary Meringue; sprinkle with icing sugar, and place the dish in the oven in order to slightly cook the No. 2382, Ordinary Meringue.
On withdrawing the dish from the oven, garnish the decorative portions alternately with apricot and red-currant jam.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2555, p. 745. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →