Apricots à l’Américaine

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

for the croûtes

clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
some cut-out rounds of French roll about a quarter of an inch thick ↝ Rolls, french [Baked Products]
icing sugar ↝ Sugars, powdered [Sweets]

for the apricots

the half of a hot cooked apricot ↝ Apricots, raw [Fruits and Fruit Juices]

for the custard

a custard as in Peaches à la Crème ↝ Custard [Pudding]

Instructions (6)

Fry till a pretty golden colour, in clarified butter, some cut-out rounds of French roll about a quarter of an inch thick.
Drain them and sprinkle them with icing sugar.
Put them on a baking tin in the oven to glaze.
Put on each of these croûtes the half of a hot cooked apricot.
Arrange en couronne round the dish on which they are to be served.
Pour a custard as in Peaches à la Crème round the dish.

Original Text

Apricots à l’Américaine.
(Abricots à l’Américaine.)
Fry till a pretty golden colour, in clarified butter, some cut-out rounds of French roll about a quarter of an inch thick; drain them and sprinkle them with icing sugar, and put them on a baking tin in the oven to glaze; put on each of these croûtes the half of a hot cooked apricot; the tinned fruit made hot will do for this; arrange en couronne round the dish on which they are to be served, and pour a custard as in Peaches à la Crème round the dish.

Notes

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