738. Pastry Cream sautéd

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

the yolks of six eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two good tablespoonfuls of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of boiling milk or cream ↝ Milk, NFS [Milk, reduced fat]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
six ounces of sugar ↝ Sugar, NFS [Sugars and honey]
two ounces of crushed ratafias
a little orange-flower water
three whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for coating

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for serving

sifted sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (9)

Put the yolks of six eggs in a stewpan, with two good tablespoonfuls of sifted flour, mix quite smooth with a wooden spoon.
Add a pint of boiling milk or cream, stir in by degrees, and place it over the fire, keeping stirred until it thickens.
Add an ounce of butter, six ounces of sugar, two ounces of crushed ratafias, a little orange-flower water, and three whole eggs.
Mix the whole well together, and stir it a few minutes longer over the fire until the eggs set.
Pour it out upon a sauté-pan, previously oiled.
When quite cold cut it into pieces one inch wide and two and a half long.
Dip them in eggs and bread-crumbs twice over, the same as for croquettes.
Sauté them in the same manner.
Dress upon a napkin as high as you can, with sifted sugar over.

Original Text · last edited 13 days ago

738. Pastry Cream sautéd.—Put the yolks of six eggs in a stewpan, with two good tablespoonfuls of sifted flour, mix quite smooth with a wooden spoon; then add a pint of boiling milk or cream, stir in by degrees, and place it over the fire, keeping stirred until it thickens, add an ounce of butter, six ounces of sugar, two ounces of crushed ratafias, a little orange-flower water, and three whole eggs, mix the whole well together, and stir it a few minutes longer over the fire until the eggs set; then pour it out upon a sauté-pan, previously oiled, and when quite cold cut it into pieces one inch wide and two and a half long, dip them in eggs and bread-crumbs twice over, the same as for croquettes, sauté them in the same manner, dress upon a napkin as high as you can, with sifted sugar over, they may be flavored also with vanilla or lemon. They may be varied in shape according to fancy.

Notes

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