Mousseline d'Œufs Réjane (Poached Meringues with Apricot and Crème Anglaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ordinary meringue
- milk
- sugar
- vanilla
- poached apricot halves
- Crème anglaise
Instructions
- Using a piping bag fitted with a plain nozzle, pipe ordinary meringue onto sheets of white paper in the shape of large macaroons.
- Slide the sheets into boiling milk, sweetened and flavoured with vanilla, and withdraw them as soon as the meringues detach.
- Finish poaching the meringues, then drain them.
- Dress the meringues two by two in egg dishes of silver or porcelain.
- Place a fine poached half-apricot in the middle of each and coat the whole with a few spoonfuls of Crème anglaise.