NO. 142. MERINGUES FILLED WITH WHIPPED CREAM OR WITH ICE CREAM.
MERINGUES FILLED WITH WHIPPED CREAM OR WITH ICE CREAM
Make oblong-shaped meringues, as for cream tart No. 1. Just before serving, fill them with whipped cream, or with ice cream, and press two together. If necessary, use a little white of egg on the edges to make them adhere.
CHOCOLATE CREAM
Scald two cupfuls of milk. Melt on a dry pan two squares of unsweetened chocolate, add the hot milk slowly to the chocolate, stirring all the time. Let it come to the boiling-point. Beat two whole eggs and two yolks with four tablespoonfuls of sugar, stir the milk and chocolate into the eggs, add half a teaspoonful of vanilla and a dash of salt. Turn the mixture into a mold, set it into a pan of hot water, and cook in a slow oven until it is firm. In order to have it smooth and solid it must bake slowly. Test it by running in the point of a knife; if it is not cooked, it will coat the knife with milk.
Unmold when cold and serve with whipped cream.
CHOCOLATE SPONGE
Make the same mixture as for chocolate cream. Instead of cooking it slowly, put it into a hot oven and cook it until the whey appears. By cooking in a hot oven it will be full of holes and have a sponge-like appearance. When cold, unmold it and let the whey escape. Serve with whipped cream.
NO. 143. BAVARIAN CREAM GARNISHED WITH CREAM CAKES.