4508 Abricots Bourdaloue

Name: Abricots Bourdaloue
Cuisine: France
Ingredients: cream; frangipane; melted butter; apricots; frangipane cream; macaroons

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare a lightly baked flan case and cover the bottom with a layer of thin Frangipane Cream containing crushed macaroons. On top arrange halves of apricots