Fanchonettes.—A generic name for a kind of French tartlet, of which there are many sorts. The usual way is to line some small plain or fancy patty pans with thinly rolled puff pastry, then fill them with any nice pastry cream, or custard to taste, and bake in a quick oven for about twenty minutes. They are then covered with a stiff meringue (made with three egg whites, 3½oz. of caster sugar, and a drop or two of flavouring) in a rather high dome shape, and returned to the oven till crisp, and, if liked, slightly coloured. Some cooks further garnish them with coloured jelly, icing, glace, fruit, etc. If liked, any rich jam may be used with, or instead of, the cream, with the addition of sultanas, shred almonds, etc. In short, they are of the same class as the English character.