394. NUTRITIOUS LIQUID CUSTARD OF CHICKEN

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Prepare the chicken broth as directed for making chicken custards.
  2. Take half a pint of this, and mix it thoroughly with two yolks of new-laid eggs.
  3. Stir it over the stove-fire, or, if practicable, over the heat of steam, until the mixture becomes somewhat thickened, assuming a soft creamy appearance.
  4. Pour it into a broth basin or caudle-cup, and let it be instantly served.
Original Text
394. NUTRITIOUS LIQUID CUSTARD OF CHICKEN. PREPARE the chicken broth as directed for making chicken custards, take half a pint of this, and mix it thoroughly with two yolks of new-laid eggs; stir it over the stove-fire, or, if practicable, over the heat of steam, until the mixture becomes somewhat thickened, assuming a soft creamy appearance. Pour it into a broth basin or caudle-cup, and let it be instantly served.
Notes
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