Meringues Glacees

Ingredients

• a pint and a half of vanilla ice-cream
• two meringue-shells

Method

1. 1

   Divide ice-cream onto plates and arrange meringue-shells over each, then serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 317. The excerpt below is the record exactly as published.

e pint and a half of vanilla ice-cream (No. 1271), and fill the interiors of the molds with it, and turn them onto a des- sert-dish with a folded napkin over. Divide the remaining ice-cream evenly over the six charlottes, with one macaroon (No. 1210) on top of each, then send immediately to the table. 1300. Charlottes Panachees.— Have six charlotte-molds lined as for charlottes glacees (No. 1299); fill them with a pint of vanilla ice-cream (No. 1271), then turn them onto six cold dessert-plates. Take a pastry- DESSERTS. 373 bag (No. 1079), slide down in it a fancy tube (No. 3), and pour into it a pint of whipped creme a la vanille (No. 1254); press a little of this onto the top of the charlottes, arrange over them six macaroons (No. 1210), press a little more cream about the size of a nut on the top of each maca- roon, then with the balance of the cream decorate the bottom of the char- lottes all around, and serve. 1301. Meringues Glacees. — Prepare a pint and a half of vanilla ice- cream (No. 1271), and with a round ice-cream spoon divide it evenly onto six cold dessert-plates, and arrange over each two meringue-shells

Cook this with the app: pantry check, scaling, and the assistant.