307. PUREE OF GREEN-PEAS A LA PRINCESSE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
For the steamed custard
For serving
Instructions (1)
  1. Prepare a steamed custard in the manner following:—Take one pint of cream of rice (No. 317), mix gradually therewith eight yolks of eggs, pass this preparation through a tammy, into a plain round mould—previously buttered for the purpose—and after having steamed it in the same way as you would any other custard, allow it to get cold, turn it out of the mould, and then cut it into small pillar-like shapes an inch long: put these into the soup-tureen with a little consommé, to prevent them from being clogged together, pour a boiling purée of green-peas on them, and send to table.
Original Text
307. PUREE OF GREEN-PEAS A LA PRINCESSE. PREPARE a steamed custard in the manner following:—Take one pint of cream of rice (No. 317), mix gradually therewith eight yolks of eggs, pass this preparation through a tammy, into a plain round mould—previously buttered for the purpose—and after having steamed it in the same way as you would any other custard, allow it to get cold, turn it out of the mould, and then cut it into small pillar-like shapes an inch long: put these into the soup-tureen with a little consommé, to prevent them from being clogged together, pour a boiling purée of green-peas on them, and send to table. * From the French liaison, a connection or binding.
Notes
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