4360 Sauce à l’Abricot

Apricot Sauce

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By Auguste Escoffier

Published 1903

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Pass some very ripe apricots or well drained stewed apricots through a fine sieve; thin out this purée with syrup made to 28° on the saccharometer. Bring to the boil skimming carefully, then remove from the stove when it coats the back of the spoon; flavour to taste with <