No. 3333
Herisson Tartlets
Tartelettes Herisson
Line some oval tartlet molds with puff paste parings (No. 146); fill them with a fanchonnette preparation (No. 3332), flavored with kirsch, and bake in a medium oven; as soon as done let get cold, then put some Italian meringue (No. 140) on top in a dome form, sticking it all over with long thin strips of almonds, sprinkling chopped almonds over all; push into a slack oven to color the almonds lightly.