2474—Sylphs’ Omelet

Dip a freshly-cooked savarin into a syrup of maraschino, and stick it on a base of dry paste exactly equal in size.

In the centre of the savarin set a cushion of No. 2376, Pâte à Génoise Fine sufficiently thick to reach half-way up the former.

At the last moment, turn out upon this cushion an iced strawberry mousse, made in an iced madeleine-mould, the diameter of which should be that of the bore of the savarin. Cover the mousse with a coat of No. 2383, Meringue à l’Italienne with kirsch, shaping it like a cone of which the base rests upon the top of the savarin.

By means of a piping-bag, fitted with a small pipe, quickly decorate the cone, as also the savarin, with the same meringue; colour it in the oven, and serve it instantly.