2556—Abricots Meringués (another method)

Prepare a colourlessly-baked deep flawn-crust. Garnish the bottom either with a layer of frangipan cream or with vanilla-flavoured semolina, or sweet rice. Set on this some poached half-apricots; cover with No. 2382, Ordinary Meringue, smooth the latter on top and all round with the blade of a knife, and decorate with No. 2382, Ordinary Meringue by means of a piping-bag fitted with a small even pipe. For the rest of the procedure follow the preceding recipe.