Chapter XX · Entremets (Sweets) · No. 2736
Built upon: No. 2382Ordinary Meringue
2736—Moulded Œufs à la Neige
Prepare the No. 2382, Ordinary Meringue and the English custard as above; but to the latter add five or six gelatine leaves soaked in cold water. Set the egg-shaped No. 2382, Ordinary Meringue in an oiled border-mould; cover them with the very cold custard, which, however, should not have set; and let the preparation set in the cool, or surrounded by ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2736, p. 785. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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