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Updated: May 5, 2025
Strain into molds, and let it stand in a cold place all night to harden. For chocolate blancmange add two tablespoonfuls of scraped chocolate dissolved in a little boiling water. Make a blancmange as on p. 238; but, just before taking from the fire, add the yolks of four eggs, and then strain. The whites can be used for meringues.
FOUR ENTREES. Marrow patties; Salmi of pheasants a la financiere; Sweet breads a la Saint Cloud; Mutton cutlets a la Vicomtesse. SECOND COURSE. Woodcocks; Grouse; Mince pies; Plum pud ding. SIX ENTREMETS. Broccoli with Parmesan cheese; Italian creams; Croute a l'Amanas; Salad a la Rachel; Meringues a la Parisienne; Punch jelly. THE form of invitations will be found on page 49.
And she whispered to Cyril, "He's getting a bit deaf, you know." Then she leaned forward and really bawled at Grandfather Pinner, "Cyril only wanted to tell you, father dear, that his father is still very fond of meringues." Colonel Pinner heard that time, heard and brooded, looking Cyril up and down. "What an esstrordinary thing!" said old Grandfather Pinner.
They NOTICE. But anything up to half a dozen, distributed at such intervals that one's guardians will think it's the same dance, you are heartily welcome to. And if you care to take me in to supper, there is I have the information straight from the stable a line in unbreakable meringues which would well be worth our attention. That's what you said." "But what a memory!"
She rose at half past twelve, put on her dressing gown, and set to work to eat a meringue. She ate the powder and greased her hair. The whole formed an excellent breakfast and charming coiffure." Watteau has caught the spirit of this strange airy, artificial, incongruous existence. His ladies seem to be eating meringues and powdering their hair and living on a diet of the combination.
It was a chapter out of the Arabian Nights, and be he genie or afrite, caliph or merchant of Bassora, into whose hands we had fallen, we resolved to let the adventure take its course. We were just finishing a nondescript pastry which Francois found at a baker's, and which, for want of a better name, he called meringues a la Khorassan, when there was a loud knock at the street door.
Cyril felt himself smiling like a perfect imbecile. The room was stifling, too. But Aunt Josephine came to his rescue. She cried brightly, "Cyril says his father is still very fond of meringues, father dear." "Eh?" said Grandfather Pinner, curving his hand like a purple meringue-shell over one ear. Josephine repeated, "Cyril says his father is still very fond of meringues."
"Mary" they called all the girls Mary, the name of the shop invited that familiarity brought them tea and a dish piled high with cakes, frothy meringues, pastry sandwiches with custard in the middle, highly ornamental sugary pieces of marzipan, all kinds of delicate confectionery. After the fare of the trenches these were dreams of delight, but not very satisfying. The dish was cleared.
"Oh, well," he said, "it's such a long time since " He faltered. He stopped. Their faces were too much for him. "Even so," said Josephine. And Auntie Con looked. Cyril put down his teacup. "Wait a bit," he cried. "Wait a bit, Aunt Josephine. What am I thinking of?" He looked up. They were beginning to brighten. Cyril slapped his knee. "Of course," he said, "it was meringues.
There were, first of all, meringues, which we call French kisses, the favorite sweet here. There was also flaon, which we would call baked custard. In the absence of ovens they do not bake it, but they boil it in a mould like an ice-cream brick. They line the mould with caramel, and the custard comes out golden brown, smooth as satin, and delicately flavored with the caramel.
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