2473—Surprise Omelet “à l’Islandaise”

Make the cushion of No. 2376, Pâte à Génoise Fine 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 No. 2382, Ordinary Meringue; set a small case on the top, made from No. 2382, Ordinary Meringue, as explained under No. 2471, Surprise Omelet “à la Napolitaine” otherwise “Bombe Vésuve”, but round instead of oval; conceal all but its inside with No. 2382, Ordinary Meringue, decorating the omelet in so doing, and set to brown quickly.

When about to serve, pour a glassful of heated rum into the No. 2382, Ordinary Meringue case and set it alight.