Cover it with [meringue]; decorate its surface with crystallised-violets, and treat the omelet as in No. [2466].
When about to serve it, cover the omelet with a veil of spun sugar.
[2473—SURPRISE OMELET “A L’ISLANDAISE”]
Make the cushion of [Génoise] round instead of oval; set it on a round dish, and garnish it with some sort of ice, which should be shaped like a truncated cone. Cover with [meringue]; set a small case on the top, made from [meringue], as explained under No. [2471], but round instead of oval; conceal all but its inside with [meringue], decorating the omelet in so doing, and set to brown quickly.
When about to serve, pour a glassful of heated rum into the [meringue] case and set it alight.
[2474—SYLPHS’ OMELET]
Dip a freshly-cooked savarin into a syrup of maraschino, and stick it on a base of dry paste exactly equal in size.
[729]
]In the centre of the savarin set a cushion of [Génoise] sufficiently thick to reach half-way up the former.
At the last moment, turn out upon this cushion an iced strawberry [mousse], made in an iced [madeleine-mould], the diameter of which should be that of the bore of the savarin. Cover the [mousse] with a coat of [Italian meringue] with kirsch, shaping it like a cone of which the base rests upon the top of the savarin.
By means of a piping-bag, fitted with a small pipe, quickly decorate the cone, as also the savarin, with the same meringue; colour it in the oven, and serve it instantly.