Œuf à la Neige

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

For the custard base

one pint of milk ↝ Milk, NFS [Milk, reduced fat]
three yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
three tea-spoonfuls of corn-flour ↝ Corn flour, masa, unenriched, white [Cereal Grains and Pasta]
two table-spoonfuls of cold milk ↝ Milk, NFS [Milk, reduced fat]
essence of almond ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]

For the meringue topping

the whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
an ounce of sugar ↝ Sugar, NFS [Sugars and honey]

For garnish

cochineal
tiny pieces of red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]

Instructions (9)

Place one pint of milk in a sauce-pan and bring to the boil.
Have three yolks of eggs beaten with three tea-spoonfuls of corn-flour and two table-spoonfuls of cold milk.
Blend all together with the back of a wooden spoon.
Give it one boil, and flavour with essence of almond.
When cold, turn into a glass dish.
Whip the whites of eggs to a stiff froth, add an ounce of sugar.
Garnish the top by dropping the meringue in spoonfuls on the top of the custard.
Part may be coloured with cochineal.
Place some tiny pieces of red currant jelly on the top of each piece.

Original Text

ŒUF À LA NEIGE.

Place in a sauce-pan one pint of milk and bring to the boil; have three yolks of eggs beaten with three tea-spoonfuls of corn-flour and two table-spoonfuls of cold milk; blend all together with back of wooden spoon; give it one boil, and flavour with essence of almond. When cold, turn into a glass dish, switch the whites of eggs to a stiff froth, add an ounce of sugar, and garnish the top by dropping it in spoonfuls on the top. Part may be coloured with cochineal, place some tiny pieces of red currant jelly on the top of each piece.

Notes

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