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.