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Meringue, Chantilly

Prepare twelve meringue shells. Place two gills of cream in a copper basin, set it on the ice, and beat up to a stiff froth, let rest for thirty minutes on the ice. Lift up the cream with a skimmer and place it in a bowl, add two ounces sugar, ten drops vanilla essence. Briskly beat up for two minutes. Fill in the cavity of the shells with the cream, join two together. Arrange them on six saucers. Drop the balance of the cream into a pastry bag with a fancy dentilated tube at the bottom, and with it decorate the meringues nicely and serve.