Custard (Savoury)

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Time: Cook: 10 min Total: 10 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (12)

three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one and a half gills of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a gill of strong stock
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
chopped parsley ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
some grated tongue ↝ Tongue [Liver and organ meats]
or ham ↝ Ham [Cold cuts and cured meats]
small well buttered cups
cooked or canned artichoke bottoms ↝ Artichoke [Other vegetables and combinations]

Instructions (2)

Beat three eggs into one and a half gills of cream or preferably half a gill of cream and a gill of strong stock, seasoning it rather highly with cayenne, chopped parsley, chives or shallot, and some grated tongue or ham; mix it all well and pour this custard into small well buttered cups, and steam them for ten minutes.
Heat as many cooked or canned artichoke bottoms as you have custards, in a little boiling water, then drain well, turn a custard out on to each, and serve with a

Original Text · last edited 4 days ago

Custard (Savoury).—Beat three eggs into one and
a half gills of cream or preferably half a gill of
cream and a gill of strong stock, seasoning it rather
highly with cayenne, chopped parsley, chives or
shallot, and some grated tongue or ham; mix it all
well and pour this custard into small well buttered
cups, and steam them for ten minutes. Heat as
many cooked or canned artichoke bottoms as you
have custards, in a little boiling water, then drain
well, turn a custard out on to each, and serve with a

Notes

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