2646—Crème Caprice

Take some Chantilly cream, and add to it one-quarter of its bulk of roughly broken-up No. 2382, Ordinary Meringue. Put the preparation in an iced Madeleine-mould, lined with white paper; seal up thoroughly; string tightly, and keep the utensil in ice for two hours.

Turn out when about to serve; remove the paper; and decorate, by means of a piping-bag fitted with a grooved pipe, with Chantilly cream, tinted pink with strawberry and raspberry juice.