Join the [meringue] shells together in couples, by means of some stiff sugared and flavoured Chantilly cream or with some sort of ice, and dish them on a napkin.
[2732—MONT-BLANC AUX FRAISES]
Add some small wild strawberries macerated in cold, vanilla-flavoured syrup and drained, to some very stiff Chantilly cream; the proportions being four oz. of the former per quart of the latter.
[785]
]Dish in the shape of a dome; surround the base with large strawberries, rolled in beaten egg-whites and then in semolina sugar, and decorate the surface with large and very red half-strawberries.
[2733—MONT-BLANC AUX MARRONS]
Cook some chestnuts in sweetened and vanilla-flavoured milk and rub them through a sieve, over an overturned, even border-mould; in order that the chestnut purée, falling in the form of vermicelli, may garnish the mould naturally.
Fill up the mould with the purée
that has fallen over the sides of the mould; turn out the border on a dish, and in the midst set an irregular and jagged mound of sugared and vanilla-flavoured Chantilly cream.
[2734—MONT-ROSE]
Prepare a Charlotte, Plombière in a shallow [Madeleine] ice-mould.