This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Name is from two words signifv-ing early ripe. It is mentioned by the gardener in Shakespeare's "Winter's Tale," yet only grows in England when protected by a south wall. It reaches the greatest perfection in California, perhaps also in Australia, where, a traveler says some were brought to him three inches in diameter. It is plentiful in France; is a fruit of a delightful flavor and most useful.
Are among the choicest fruits for the table. They are generally wrapped in paper separately and boxed suitably for hotel buyers.
Canned or stewed apricots mixed with cream or custard and frozen.
In all the same ways as apples.
With fresh fruit or with jam, same as steamed or baked apple rolls.
The young and unripe fruit is considered to make choice tarts, puddings and pies; it is stewed in syrup until quite tender, then baked in a covered pie, or baked in puff paste without a top crust for a tart.
Bava-rois aux Abricots pricot marmalade mixed with an equal measure of cream whipped to froth and stiffened with gelatine, nearly an ounce to each quart; set in a mould, turned out, served with maraschino cream.
Stewed and strained apricots well sweetened, beaten light, mixed with whipped cream, served cold in custard cups with cake.
Thousand leaf cake; a pile of thin, round pieces of puff paste, spread with two or three kinds of marmalade and apricot marmalade on top, decorated with candied cherries.
A pound jelly cake spread and covered with apricot marmalade and served with whipped cream.
An open pie of puff paste, with halves of apricots and marmalade for filling'.
An open pie like the above, with custard poured on top of the fruit instead of marmalade, and baked in it.
Like apple cream, pie-stewed apricots mixed with rich custard and bread crumbs, baked in a crust.
Rounds of bread dippped in brandy, joined to half an apricot dipped in batter and fried.