Eggs with Cream, Meringued

Have seven or eight eggs in a bowl, beat them well, then run them through a sieve: add six ounces of sugar partly flavored with vanilla and eight pulverized macaroons; dilute the whole with a pint of raw cream, and stir the preparation on the fire for a few moments to warm it, then pour it at once into a souffle saucepan (Fig. 182), or simply a buttered pie plate (Fig. 183); let it poach in a bain-marie in a slack oven, and as soon as it becomes firm take it from the water and leave stand till cold; then cover the entire surface with apricot marmalade (No. 3675). Cover over with a layer of Italian meringue (No. 140) flavored with kirsch, smooth nicely and dredge the top with palverized macaroons; let stand for a few moments in a slack oven and glaze it with sugar.