4390 Crème Meringuée

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Crème Régence mixture as in the following recipe; pour into a tall buttered border mould and cook it au Bain-marie.

Demould on to a round dish and fill the centre with Italian meringue containing a Salpicon of crystallised fruits macerated with Kirsch.

Decorate the top of the cream border with the same meringue but without any Salpicon and piping it with a star tube; place in a moderate oven to colour.

Serve accompanied with orange-flavoured Sauce Anglaise.

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