392. CHICKEN OR GAME CUSTARDS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the broth
For the custard
Instructions (16)
  1. Cut a young fowl into quarters.
  2. Take the lungs away from the back-bone.
  3. Wash the fowl.
  4. Place the fowl in a stewpan with a little parsley, chervil, half a head of celery, and a turnip.
  5. Fill the stewpan with three pints of cold water.
  6. Place it on the fire.
  7. As soon as it boils, skim it thoroughly.
  8. Set it by the side of the fire to remain boiling for an hour.
  9. Strain the broth into a basin through a napkin.
To make the custard
  1. According to the number of custard-cups required to be filled, place so many yolks of eggs in a basin.
  2. Add the same number of custard-cupfuls of prepared chicken broth to the egg yolks.
  3. Beat these together with a spoon or fork to mix them thoroughly.
  4. Pass the mixture through the tammy.
  5. Fill the custard-cups.
  6. Steam them in the usual manner.
  7. Send them up quickly.
Original Text
392. CHICKEN OR GAME CUSTARDS Cut a young fowl into quarters, take the lungs away from the back-bone, wash the fowl, and then place it in a stewpan with a little parsley, chervil, half a head of celery, and a turnip. Fill the stewpan with three pints of cold water, place it on the fire, and as soon as it boils, skim it thoroughly, and set it by the side of the fire to remain boiling for an hour; after which strain the broth into a basin through a napkin, and use it in the following manner:— According to the number of custard-cups required to be filled, place so many yolks of eggs in a basin; to these, add the same number of custard-cupfuls of prepared chicken broth, and with a spoon or fork, beat these together, in order to mix them thoroughly: then pass them by pressure through the tammy, fill the custard-cups, steam them in the usual manner, and send them up quickly. These custards should be eaten very soon after being made, as they become heavy when warmed a second time.
Notes
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