2557—Apricots à la Sultane

Prepare a No. 2376, Pâte à Génoise Fine, cooked in a somewhat deep border-mould, and stick it by means of some apricot, cooked to the No. 2344, The Cooking of Sugar stage, to a base of dry paste of the same size. Coat it all round with ordinary No. 2382, Ordinary Meringue; decorate it with a piping-bag fitted with a small even pipe, and brown it in a moderate oven.

Then garnish the inside of the border with a preparation of vanilla-flavoured rice, combined with a little frangipan cream and some splintered pistachios; taking care to keep the preparation sufficiently stiff to be able to shape it like a dome. Upon the rice set some fine half-apricots, poached in vanilla-flavoured syrup, and sprinkle these with chopped pistachios.

As an accompaniment serve a syrup prepared with almond milk, and finished with a piece of butter as big as a hazel-nut.