[2440—CRÈME MERINGUÉE[!-- TN: acute invisible --]
Prepare some “Crème à
la Régence” as above, and poach it in a buttered deep border-mould. Poach in a [bain-marie]; turn out on a dish, and garnish the middle of the border with Italian meringue (No.
[2383]), combined with a [salpicon] of preserved fruit, macerated in Kirsch.
Decorate the border by means of a piping-bag, fitted with a grooved pipe and filled with plain, Italian meringue, without the fruit; and set to brown in a moderate oven.
Serve an orange-flavoured, English custard separately.
[2441—VILLAGE CUSTARD]
Saturate five ounces of dry biscuits with Kirsch and Anisette, and set them in a deep dish in layers, alternated with coatings of stewed, seasonable fruit, such as pears, apples, etc.
Cover the whole with the following preparation: one-half pound of powdered sugar mixed with eight eggs and the yolks of four, and [722] ]diluted with one and three-quarter pints of milk. Poach in a [bain-marie], in the oven.