Anonymous Fri Oct 07 11:18:54 2005

Meringue Cups

Chestnut Creme

Orange Sauce

ADDITIONAL COMPONENTS:

30 Hippenmasse leaves

6 Hippenmasse stems

12 chestnuts, shelled, glazed

TO SERVE

Pipe sauce on plate as desired. Arrange hippenmasse leaves and stems on plate. Pipe chestnut creme into 1 meringue cup, overfilling by one-third; position second meringue cup to create chestnut shell. Pipe dot of chestnut creme in center of hippen leaves on plate; place filled shell on dot. Garnish with 2 glazed chestnuts.

NOTES

Season: Fall, Winter

Food cost: Low to moderate.