No. 1331 Glace Meringue au four.
Make a pineapple cream ice as directed (No. 1384), and when well frozen have ready a plain oval ice-mould, place the cream in it, filling it quite tight, close and bury it in ice and salt until five minutes before ready to serve, then dip it into lukewarm water, and turn it out upon your dish, which bury up to the rim in ice and salt upon a baking-sheet, have ready a preparation of meringue as directed for petits biscuits glacés, (No. 1318), with which cover it over, place it in a warm oven a minute, just setting the meringue, which will blister and brown slightly, and serve immediately.