Chapter XX · Entremets (Sweets) · No. 2731
Built upon: No. 2382Ordinary Meringue
2731—Garnished Meringues
Join the No. 2382, Ordinary Meringue shells together in couples, by means of some stiff sugared and flavoured Chantilly cream or with some sort of ice, and dish them on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2731, p. 784. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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