2737—Mousselines d’Œufs Rejane

By means of a piping-bag, fitted with an even pipe, lay some ordinary No. 2382, Ordinary Meringue upon sheets of white paper, in shapes resembling large macaroons.

Slip the sheets of paper into boiling, sugared and vanilla-flavoured milk, and withdraw the sheets of paper as soon as the No. 2382, Ordinary Meringue sever from them. Complete the poaching of the No. 2382, Ordinary Meringue, and drain them.

Set these No. 2382, Ordinary Meringue, two by two, in silver or porcelain egg-dishes; place a fine, poached half apricot in the middle of each, and cover the whole with a few teaspoonfuls of English custard.