Mousseline c’CEufs Rejane
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 166. The excerpt below is the record exactly as published.
Mousseline cVCEufs Rejane — Large round meringue piped on a buttered paper and poached in sweetened milk, placed in egg dish (oeuf sur le plat dish) , with half apricot on each meringue to imitate the yolk of egg, and pour light custard sauce over
Cook this with the app: pantry check, scaling, and the assistant.