Apricots à l’Américaine

Abricots à l’Américaine


Fry till a pretty golden colour, in clarified butter, some cut-out rounds of French roll about a quarter of an inch thick; drain them and sprinkle them with icing sugar, and put them on a baking tin in the oven to glaze; put on each of these croûtons the half of a hot cooked apricot; the tinned fruit made hot will do for this; arrange en couronne round the dish on which they are to be served, and pour a custard as in Peaches à la Crème round the dish.