it should be prepared several hours
before it is needed.
APRICOTINA
½ lb dried apricots, ¼ lb butter, 2 oz
sugar, 4 eggs.
Soak the apricots in water for 2
or 3 hours. Stew them slowly and
keep aside 10 or so nice whole
apricots for the garnish, and put
the rest through a sieve, keeping
the juice separately, and reserve 2
tablespoons of the purée, also for
the garnish. Now put the purée into
a saucepan, and add gradually the
sugar, the butter, and the yolks of
the eggs, stirring all the time until