Chapter XX · Entremets (Sweets) · No. 2646
Built upon: No. 2382Ordinary Meringue
2646—Crème Caprice
Take some Chantilly cream, and add to it one-quarter of its bulk of roughly broken-up No. 2382, Ordinary Meringue. Put the preparation in an iced Madeleine-mould, lined with white paper; seal up thoroughly; string tightly, and keep the utensil in ice for two hours.
Turn out when about to serve; remove the paper; and decorate, by means of a piping-bag fitted with a grooved pipe, with Chantilly cream, tinted pink with strawberry and raspberry juice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2646, p. 765. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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