Open Apricot Tart à la Metternich

Ingredients

• Line a plain mould with short paste
• peel some fine apricots
• separate each apricot by four stoned cherries
• sprinkle with sugar
• stir into a little cream until thick
• sweeten with powdered sugar

Method

1. 1

   Line a plain mould with short paste; peel some fine apricots very carefully, remove the stones and lay the fruit in the mould, separate each apricot by four stoned cherries, sprinkle with sugar and bake.

2. 2

   Pound half of the apricot kernels and all those of the cherries, stir into a little cream until thick, sweeten with powdered sugar, pour over the apricots and serve, not too hot.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 70. The excerpt below is the record exactly as published.

Open apricot tart à la Metternich. Carp à la marinière. Cook the same as mussels à la marinière (see 31st of July). Maccaroni cheese. Boil your maccaroni in saltand water, Lay alternate layers of the boiled maccaroni and grated Parmesan cheese in a deep dish, moisten with gravy, and when the dish is quite full, pour some melted butter over it; allow half a pound of butter to every two pounds of maccaroni. Warm in the oven, and serve. Open apricot tart à la Metternich. Line a plain mould with short paste ; peel some fine apricots very carefully, remove the stones and lay the fruit in the mould, separate each apricot by four stoned cherries, sprinkle with sugar and bake. Pound half of the apricot kernels and all those of the cherries, stir into a little cream until thick, sweeten with powdered sugar

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