Line eighteen tartelette-pans with puff paste, and place a small piece
of apricot or other marmalade in the centre, which cover with a custard
made as directed in the last, bake them in a moderate oven; when cold
prepare a meringue mixture (No. 1218) of five eggs, with which form a
very high pyramid upon the top of each tartelette, sift sugar over and
place them in a slow oven to dry, keeping them very white; serve cold,
dressed round upon a napkin.