Chapter XX · Entremets (Sweets) · No. 2568
Built upon: No. 2397Crème AnglaiseNo. 2382Ordinary Meringue
2568—Meringued Cherry Flawn
Line a buttered flawn-ring with fine paste: prick the bottom; garnish with stoned cherries after the manner of an ordinary flawn, and fill up with custard (No. 2397, Crème Anglaise). Cook in the usual way.
On taking the flawn out of the oven, remove the ring, and finish the former like an ordinary No. 2382, Ordinary Meringue-coated flawn.
N.B.—All fruits used in the preparation of ordinary flawns may be similarly prepared for No. 2382, Ordinary Meringue-coated flawns. Only such fruits as strawberries and grapes, which are not cooked with the crust, are unsuited to this kind of preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2568, p. 747. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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