Snow Eggs. “Œufs à la Neige.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Meringue
Sauce
Caswell's Method (Alternative)
Instructions (10)
Meringue
  1. Whip up the whites of 4 eggs to a stiff froth, then add some sugar; mix this well together.
  2. Have ready a stewpan with boiling milk, into which you put a stick of vanilla.
  3. Shape the meringue paste with a tablespoon into flat ovals, and when the milk is boiling let them cook gently in it about 5 minutes.
  4. Dry the meringue ovals on a cloth and dish them; when cold they should look like eggs made of snow.
Sauce
  1. Put the 4 yolks of the eggs into a saucepan with 3 tablespoonfuls of sugar; stir the whole together until it becomes white.
  2. Next add some of the vanilla-flavoured milk in which the whites of egg were cooked.
  3. Cook it till it becomes thick, taking care the yolks do not boil.
  4. When cold, put on the dish and the “snow eggs” on it.
Caswell's Method (Alternative)
  1. Caswell (1882) puts the meringue mixture into a buttered, sugared mould to simmer, not boil; it is troublesome but lovely, and never seen elsewhere.
  2. Serve sauce round.
Original Text
Snow Eggs. “Œufs à la Neige.” Whip up the whites of 4 eggs to a stiff froth, then add some sugar; mix this well together. Then have ready a stewpan with boiling milk, into which you put a stick of vanilla. Shape the meringue paste with a tablespoon into flat ovals, and when the milk is boiling let them cook gently in it about 5 minutes. Then dry the meringue ovals on a cloth and dish them; when cold they should look like eggs made of snow, and are served floating on the following custard sauce:— For the Sauce: Put the 4 yolks of the eggs into a saucepan with 3 tablespoonfuls of sugar; stir the whole together until it becomes white. Next add some of the vanilla-flavoured milk in which the whites of egg were cooked. Cook it till it becomes thick, taking care the yolks do not boil. When cold, put on the dish and the “snow eggs” on it. (Caswell. 1882, puts the meringue mixture into a buttered, sugared mould to simmer, not boil; it is troublesome but lovely, and never seen elsewhere. Serve sauce round.)
Notes
—