Slip the sheets of paper into boiling, sugared and vanilla-flavoured milk, and withdraw the sheets of paper as soon as the [786] ][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 in the middle of each, and cover the whole with a few teaspoonfuls of English custard.
[2738—MOUSSELINE OF EGGS, MIMI]
This is a preparation of ordinary [Italian meringue], poached in a [bain-marie], in a caramel-[clothed] mould. Let the contents get quite cold before turning out, and serve some stewed, fresh fruit and an English custard separately.
[2739—RICE A L’IMPÉRATRICE[!-- TN: acute invisible --]
Make a vanilla-flavoured preparation of rice for entremets, using the quantities of milk and sugar already prescribed. When the rice is cooked, and somewhat cold, add to it four oz. of a [salpicon] of candied fruit and four tablespoonfuls of apricot jam, per one-half lb. of raw rice. Then combine with it an equal quantity of Kirsch-flavoured Bavarois preparation, or one pint of thick English custard and one pint of whipped cream.
Let a layer of red-currant jelly set upon the bottom of a Bavarois mould; then pour the above preparation into the latter and let the whole set, either in the cool or surrounded by ice.
When about to serve, turn out on a napkin.
[2740—RICE A LA MALTAISE]
Prepare the rice with milk as above, but flavour it with orange rind, and omit the apricot jam and the candied fruit [salpicon]. Combine with it an equal quantity of orange Bavarois preparation; pour the whole into a dome-mould, and let it set on ice. When about to serve, turn out upon a round dish, and cover it with alternate rows of orange-sections, skinned raw and macerated in a syrup flavoured with orange-rind.