Meringues Panachees

Ingredients

• six meringue-shells
• a pint of vanilla ice-cream
• a pint of whipped creme a la vanille

Method

1. 1

   Have six meringue-shells; divide evenly into them a pint of vanilla ice-cream.

2. 2

   Slide into a pastry-bag a fancy tube, and pour into it a pint of whipped creme a la vanille; press half of it into six other meringue-shells, then join them to the other six containing the ice-cream.

3. 3

   Lay them on six cold dessert-plates, and decorate the joints nicely with the balance of the cream, then send to the table at once.

As published

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

Meringues Panachees. — Have six meringue-shells (No. 1250); divide evenly into them a pint of vanilla ice-cream (No. 1271). Slide into a pastry-bag (No. 1079) a fancy tube (No. 3), and pour into it a pint of whipped creme a la vanille

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