2552—Apricots à la Condé (2nd method)

Set a crown of small No. 2376, Pâte à Génoise Fine roundels on a dish; on each roundel set a fine poached half-apricot (convex side undermost), and set a half-sugared cherry in the hollow of each half-apricot. In the middle of the crown arrange a pyramid of rice croquettes, the size and shape of apricots.

Serve a Kirsch-flavoured apricot sauce separately.