Apricots A La Conde
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 425. The excerpt below is the record exactly as published.
APRICOTS A LA CONDE 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
Cook this with the app: pantry check, scaling, and the assistant.