2666—Abricots à la Parisienne

Poach the halved apricots in vanilla-flavoured syrup. Cool them and drain them; and reconstruct the apricots by joining the halves together with a piece of vanilla ice-cream, the size of a walnut, in the centre.

Set these apricots upon some large overturned macaroons; cover with vanilla-flavoured Chantilly cream, shaped like a cone and sprinkle with fine filbert No. 2352, Pralin.