Eggs with Coffee Cream Meringued

Break seven or eight eggs in a vessel, beat and strain through a sieve; add a grain of salt, two spoonfuls of sugar, twelve pulverized lady fingers, four gills of raw cream and one gill of very strong coffee. Stir the preparation for two minutes on the fire, then pour it into a buttered tart dish; let it set in a bain-marie or slack oven and remove as soon as firm. When nearly cold cover over with a layer of Italian meringue (No. 140) flavored with cognac, smooth nicely and besprinkle with pulverized lady fingers; poach for a few moments in a slack oven, glazing over with sugar.