Dartois aux Abricots Meringues

Ingredients

• some puff-paste (No. 1944)
• warm apricot marmalade
• a meringue mixture
• halves of glace cherries
• small pieces of angelica

Method

1. 1

   Roll out some puff-paste about three inches wide, trim off the edges, place it on a baking-sheet, and bake for ten minutes.

2. 2

   Spread with warm apricot marmalade; have ready a meringue mixture, put it in a forcing-bag with a plain tube, put it in the shape of ribbons across the layer of marmalade, so as to form a lattice-work pattern.

3. 3

   Dredge with sugar, place halves of glace cherries and small pieces of angelica alternately in the centre of the patterns.

4. 4

   Bake in a cool oven for ten minutes, just long enough to dry, cut into convenient finger shapes, and serve cold.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 531. The excerpt below is the record exactly as published.

Dartois aux Abricots meringues. — Boll out some puff-paste (No. 1944) about three inches wide, trim off the edges, place it on a baking-sheet, and bake for ten minutes. Spread with warm apricot marmalade ; have ready a meringue mixture, put it in a forcing-bag with a plain tube, put it in the shape of ribbons across the layer of marmalade, so as to form a lattice-work pattern. Dredge with sugar, place halves of glace cherries and small pieces of angelica

Cook this with the app: pantry check, scaling, and the assistant.