Little Tarragon Creams

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 (14)

creams

one large white ↝ Egg, white only, raw [Eggs and omelets]
two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a quarter of a pint of cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little chopped tarragon ↝ Parsley, raw [Not included in a food category]
chopped tongue and truffle mixed ↝ Tongue [Liver and organ meats]
chopped tongue and truffle mixed

cream sauce

one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
four tablespoonsfuls of thin cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a tiny pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
three or four drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a saltspoonful of tarragon vinegar

Instructions (4)

Put into a basin one large white and two yolks of eggs, a quarter of a pint of cream or milk, a little white pepper and salt; beat up well with a fork till smooth, and add a little chopped tarragon.
Butter some little dariol moulds (hexagon ones if you have them), and sprinkle them with chopped tongue and truffle mixed; pour in the cream mixture, and stand the dariols in a stewpan in boiling water to about three quarters the height of the moulds.
When the water re-boils, draw the pan to the side of the stove and poach for about twenty minutes or half an hour till the creams are set; turn out on to a warm dish, and serve cream sauce round them.

Cream Sauce Preparation

Put into a stewpan one ounce of butter, two raw yolks of eggs, four tablespoonsfuls of thin cream, a tiny pinch of salt, and three or four drops of lemon juice; stir in the bain marie over the fire till the sauce thickens, then add a saltspoonful of tarragon vinegar and strain it through a strainer or tammy; mix in a light sprinkling of

Original Text

Little Tarragon Creams.
(Petites Crèmes à l’Estragon.)

Put into a basin one large white and two yolks of eggs, a quarter of a pint of cream or milk, a little white pepper and salt; beat up well with a fork till smooth, and add a little chopped tarragon. Butter some little dariol moulds (hexagon ones if you have them), and sprinkle them with chopped tongue and truffle mixed; pour in the cream mixture, and stand the dariols in a stewpan in boiling water to about three quarters the height of the moulds. When the water re-boils, draw the pan to the side of the stove and poach for about twenty minutes or half an hour till the creams are set; turn out on to a warm dish, and serve cream sauce round them prepared as follows:—Put into a stewpan one ounce of butter, two raw yolks of eggs, four tablespoonsfuls of thin cream, a tiny pinch of salt, and three or four drops of lemon juice; stir in the bain marie over the fire till the sauce thickens, then add a saltspoonful of tarragon vinegar and strain it through a strainer or tammy; mix in a light sprinkling of

Notes

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