---------- Recipe via Meal-Master (tm) v8.02
 
      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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