Chapter XX · Entremets (Sweets) · No. 2551
2551—Apricots à la Condé
On a round dish prepare a border of vanilla-flavoured, sweet rice, either by means of a knife, or by means of an even, buttered, border-mould.
Upon this border set some apricots poached in syrup; decorate with candied fruit, and coat with a Kirsch-flavoured apricot syrup.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2551, p. 744. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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