Fanchonnette Tartlets Meringued

Lay in a vessel three ounces of sugar and one ounce of sifted flour; beat up with five egg-yolks, and dilute with five gills of milk, adding a little vanilla. Pour this into tartlet molds lined with puff paste parings (No. 146), and bake in a medium oven. After they are done cover the tops with a flat layer of meringue preparation (No. 140) and on this form a rosette or any other decoration with more meringue; sprinkle with sugar, and push in the oven for an instant to color. When cold garnish the inside of the decoration with currant jelly (No. 3670).