Having turned out the Charlotte on a dish, cover it on top with tablespoonfuls of Chantilly cream, combined with a purée
of fresh raspberries, and so shaped as to imitate a pyramidic rock.
[2735—ŒUFS A LA NEIGE]
Mould some 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 [meringues] 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 [meringues] on a tazza and cover them with the prepared custard, kept very cold.
[2736—MOULDED ŒUFS A LA NEIGE]
Prepare the [meringues] and the English custard as above; but to the latter add five or six gelatine leaves soaked in cold water. Set the egg-shaped [meringues] in an oiled border-mould; cover them with the very cold custard, which, however, should not have set; and let the preparation set in the cool, or surrounded by ice.
[2737—MOUSSELINES D’ŒUFS REJANE]
By means of a piping-bag, fitted with an even pipe, lay some ordinary [meringues] upon sheets of white paper, in shapes resembling large macaroons.