[2568—MERINGUED CHERRY FLAWN]
Line a buttered flawn-ring with fine paste: prick the bottom; garnish with stoned cherries after the manner of an ordinary flawn, and fill up with custard (No. [2397]). Cook in the usual way.
On taking the flawn out of the oven, remove the ring, and finish the former like an ordinary [meringue]-coated flawn.
N.B.—All fruits used in the preparation of ordinary flawns may be similarly prepared for [meringue]-coated flawns. Only such fruits as strawberries and grapes, which are not cooked with the crust, are unsuited to this kind of preparation.
[2569—NECTARINES]
Nectarines may be prepared after all the recipes given for peaches. I shall not, therefore, give any recipes which are proper to them. See peaches.
Oranges and Tangerines (Oranges et Mandarines).
[2570—ORANGES A LA NORVEGIENNE[!-- TN: original reads "NORWEGIENNE" --]
Cut a slice of peel from the top of each of the oranges, and empty them by means of a spoon. Three-parts fill the emptied peels with orange or tangerine ice, in accordance with the fruit [748] ]under treatment, and cover the ice with [Italian meringue], by means of a piping-bag.
Set the dish containing the garnished peels on a tray covered with broken ice, and quickly colour the meringue at the salamander.