• ½ pt. apricot parée
• 4 eggs
• 2–3 oz. castor sugar (according to sweetness of apricots)
• lemon juice
• carmine
• ½ oz. gelatine
• 4 tablesp. water
• ¼ pt. double cream

Use the purée in place of rind and juice of lemons in Milanaise soufflé. Taste and sweeten as liked. Add lemon juice to sharpen. When thick and creamy, colour carefully with one or two drops of carmine. Finish as for Milanaise soufflé.

Decorate with chopped, blanched pistachio nuts.