Chapter XX · Entremets (Sweets) · No. 2738
Built upon: No. 2383Meringue à l’ItalienneNo. 916Another Method of Preparing Aspics de Filets de Soles
2738—Mousseline of Eggs, Mimi
This is a preparation of ordinary No. 2383, Meringue à l’Italienne, poached in a bain-marie, in a caramel-No. 916, Another Method of Preparing Aspics de Filets de Soles mould. Let the contents get quite cold before turning out, and serve some stewed, fresh fruit and an English custard separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2738, p. 786. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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