Royal Custard for Soup

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Season two whole eggs with a little white pepper and salt and a tiny dust of nutmeg.
  2. Mix together in a basin with two tablespoonfuls of cream that is coloured with a little carmine.
  3. Strain and pour into little buttered dariol moulds.
  4. Stand these on a piece of paper in a stewpan that contains boiling water.
  5. Steam till firm.
  6. When cold cut out in little strips and rinse in warm water and use.
Original Text
Royal Custard for Soup.—Season two whole eggs with a little white pepper and salt and a tiny dust of nutmeg; mix together in a basin with two tablespoonfuls of cream that is coloured with a little carmine, strain and pour into little buttered dariol moulds; stand these on a piece of paper in a stewpan that contains boiling water and steam till firm; when cold cut out in little strips and rinse in warm water and use.
Notes
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