Apricots with Cream of Almonds

Line a few tartlet molds with fine foundation paste (No. 135); fill them level to the top with almond frangipane (No. 44), and lay a well-drained compoted half apricot (No. 3691) over each; bake in a moderate oven, and when done and partly cold dress an imitation apricot made of Italian meringue (No. 140) on top of each one. Place them again in the oven to dry the meringue, and then let cool. When cold glaze over with a yellow rum icing (No. 102), fasten a stalk of angelica into each, and rub each one with a little carmine on cotton to color it.