2735—Œufs à la Neige

Mould some ordinary No. 2382, Ordinary Meringue, by means of a spoon, to represent eggs; and drop the mouldings into a sautépan containing some boiling sugared and vanilla-flavoured milk. Turn the No. 2382, Ordinary Meringue over in the milk, that they may poach evenly, and, as soon as they are firm, drain them in a sieve.

Strain the milk through muslin; add six egg yolks, and with it prepare an English custard.

Set the egg-shaped No. 2382, Ordinary Meringue on a tazza and cover them with the prepared custard, kept very cold.