Mousselines d’Ceufs Rejane
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 449. The excerpt below is the record exactly as published.
MOUSSELINES D’CEUFS REJANE By means of a piping-bag, fitted with an even pipe, lay some ordinary merzngues 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 3 E 786 GUIDE TO MODERN COOKERY meringues sever from them. Complete the poaching of the meringues, and drain them. Set these meringues, two by two, in silver or porcelain egg-dishes ; place a fine, poached half apricot
Cook this with the app: pantry check, scaling, and the assistant.