Apricot cream filling (the art of fine baking, 1961)
Recipe
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Title: APRICOT CREAM FILLING (THE ART OF FINE BAKING, 1961)
Categories: Cakes
Yield: 1 servings
1/3 c Sherry
2 tb Flour
2/3 c Apricot jam, strained
1/2 ts Lemon rind, grated
3 tb Lemon juice
3 tb Orange juice
3 Egg yolks
Servings: 1
Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind
and juice, and orange juice. Stir until smooth. Place in a heavy
saucepan. Cook over low heat, stirring constantly until thick.
Stir a few tablespoons of hot sauce into egg yolks. Then pour egg
yolks into remaining hot mixture, continuing to stir. Cook and stir
a few more minutes, being careful not to boil, until cream is smooth
and thick.
From "The Art of Fine Baking" by Paula Peck, copyright 1961
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Free recipe:
Apricot cream filling (the art of fine baking, 1961)
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)