No. 1165 Fauchonettes à la Vanille.
Line eighteen tartelette pans with puff paste as for tartelettes, but do not work up the edges so high, have also a crème made in the following manner: put a pint of milk into a stewpan and when it boils put in a stick of vanille, and reduce the milk to half, in another stewpan have the yolks of three eggs, with an ounce and a half of powdered sugar and one of sifted flour, with a grain of salt, pour in the milk, taking out the vanille, place over a slow fire, keep stirring till it thickens; when cold fill the tartelettes and bake them nicely in a moderate oven, when baked and cold have ready a meringue mixture of four eggs, (see No. 1218,) a teaspoonful of which lay upon each, spreading it quite flat with a knife, make a ring of seven small button meringues round each upon the top with a larger one in the centre, sift sugar over and place them in a slow oven till of a light brown colour and the meringue quite crisp; to serve, dress them pyramidically upon your dish.