4712 Mousseline d’Oeufs Réjane

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Using a piping bag and plain tube, pipe out Ordinary Meringue in the shape of large macaroons on to sheets of greaseproof paper. Slide the sheets into sweetened boiling milk which has been flavoured with vanilla and withdraw them when the meringues have floated free.

Poach them until firm, remove and drain.

Place the meringues in twos in small china or silver egg dishes, set a nice cooked half of apricot in the middle and coat with a few tablespoons of thick Crème Anglaise.

Serve very cold.