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.