Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 55

Table of Contents

Ingredients.—¾ lb. of short crust (see Crust), from 9 to 12 good-sized apricots,¾ pint of water,½ lb. of sugar. Mode.—Make a short crust by the given recipe, and line a mould with it. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up, for fear they should break. Arrange them neatly in the flanc or case; boil the syrup until reduced to a jelly; pour it over the fruit, and serve either hot or cold. Greengages, plums of all kinds, peaches, &c., may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c.; but with the last-named fruits, a little currant-juice added to them will be found an improvement. Time.—Altogether, 1 hour to bake the flanc, from 15 to 20 minutes to simmer the apricots. Average cost, 1s. 6d. Sufficient for 1 entremets or side-dish. Seasonable in July, August, and September.

The pretty appearance of this dish depends on the fruit being whole; as each apricot is done, it should be taken out of the syrup immediately.