2471—Surprise Omelet “à la Napolitaine” otherwise “Bombe Vésuve”

Garnish the cushion of No. 2376, Pâte à Génoise Fine with coats of vanilla and strawberry ice, alternated with layers of broken candied-chestnut. Cover the whole with No. 2383, Meringue à l’Italienne prepared with Kirsch, which keep flat and somewhat thick towards the centre. On top, set a No. 314, Barquettes of a size in proportion to the omelet, made by means of the piping-bag with ordinary No. 2382, Ordinary Meringue and baked in the oven without colouration. Decorate with No. 2383, Meringue à l’Italienne, covering the No. 314, Barquettes in so doing, and quickly brown the omelet in the oven. When about to serve, garnish the omelet with Jubilee cherries (No. 2566, Jubilee Cherries), which set alight at the last moment.