2440—Crème Meringuée

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, Meringue à l’Italienne), 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.