4627 Abricots à la Royale

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach some nice large halves of apricots in vanilla-flavoured syrup. When cold, place each half in a fairly deep tartlet mould and fill completely with very clear Kirsch-flavoured jelly.

Prepare a not too high border of Genoise, glaze it with redcurrant jelly cooked to the small ball stage and sprinkle with chopped pistachios. Place on a round dish.

Demould the jellied apricot tartlets and arrange them in a circle on the border; fill the centre with chopped pink Anisette-flavoured jelly.

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