Savoury Custard

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

four whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four tablespoonfuls of cream, milk, or clear stock ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a pinch of sugar ↝ Sugar, NFS [Sugars and honey]
Marshall's saffron yellow ↝ Peppers, sweet, yellow, raw [Vegetables and Vegetable Products]
Marshall's carmine
buttered moulds ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Make a custard with four whole eggs, four tablespoonfuls of cream, milk, or clear stock, a little salt, white pepper, and a pinch of sugar.
Divide it into three parts.
Colour one part with Marshall's saffron yellow.
Colour one part with Marshall's carmine.
Leave one part plain.
Tammy each separately.
Steam in buttered moulds.
Do not let the custard boil.
When it is firm, take up and leave till cold before cutting.

Original Text

Savoury Custard (enough for eight persons).—Make a custard with four whole eggs, four tablespoonfuls of cream, milk, or clear stock, a little salt, white pepper, and a pinch of sugar. Divide it into three parts; colour one with Marshall's saffron yellow, one with Marshall's carmine and leave one plain; tammy each separately and steam in buttered moulds. Do not let the custard boil, and when it is firm take up and leave till cold before cutting.

Notes

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