4511 Abricots Cussy

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cover the fiat side of soft macaroons with a layer of very finely cut Salpicon of fruit mixed with apricot purée. Place a nice half of poached apricot on each, coat with Italian meringue and arrange in a circle on a dish. Place in a warm oven for a few minutes to dry the meringue but without colouring it.

Serve accompanied with a Kirsch-flavoured Apricot Sauce.