2667—Abricots à la Royale

Take some fairly deep tartlet moulds, and set in them some fine, cold, half-apricots, poached in vanilla-flavoured syrup. Fill up the tartlet moulds with very limpid, Kirsch-flavoured jelly.

Prepare a shallow, No. 2376, Pâte à Génoise Fine border, glazed with red-currant jelly, cooked to the No. 2344, The Cooking of Sugar stage, and sprinkle with chopped pistachios.

Turn out the tartlets of apricot jelly and place them in a crown over the border. Garnish the centre of the latter with chopped anisette-flavoured pink jelly.