Clear Soup à la Tolède

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Custard for garnish
Garnish
Instructions (10)
Custard Preparation
  1. Add two whole eggs and the yolk of one egg to every two tablespoonfuls of cream, milk, or consommé.
  2. Add a tiny pinch of salt and a very tiny dust of nutmeg.
  3. Mix all together with a fork.
  4. Strain through a pointed strainer.
  5. Colour one half the quantity with a little carmine.
  6. Pour both parts into buttered tins.
  7. Poach in hot water on the side of the stove till firm.
  8. Scoop out into pea shapes with a pea cutter.
Soup Assembly
  1. Rinse the custard in warm water before using.
  2. Add the garnish just before serving.
Original Text
Clear Soup à la Tolède. (Consommé à la Tolède.) Clear soup garnished with savoury custard prepared as below, blanched tarragon and French gherkin cut in long strips, and sprigs of blanched chervil. Rinse the custard in warm water before using, and add the garnish just before serving. Custard for garnish.—Add two whole eggs and the yolk of one egg to every two tablespoonfuls of cream, milk, or consommé, with a tiny pinch of salt and a very tiny dust of nutmeg. Mix up all together with a fork, then strain through a pointed strainer; colour one half the quantity with a little carmine, and pour both parts into buttered tins. Poach in hot water on the side of the stove till firm, then scoop out into pea shapes with a pea cutter.
Notes
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