Savoury Creams—“Crèmes Frites.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

the yolks of 4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the whites of 2 ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 oz. of any dry cheese ↝ Cheese, Parmesan, dry grated [Cheese]
1/4 oz. of Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a grain of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
1/4 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
small buttered copper moulds
a paper ↝ Rice paper [Crackers, excludes saltines]
bread-crumbed ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (7)

Beat up the yolks of 4 eggs and the whites of 2 with 1/2 oz. of any dry cheese and 1/4 oz. of Parmesan, a grain of cayenne, and a little salt.
Add 1/4 pt. of milk.
Pour the mixture into small buttered copper moulds.
Cover the moulds with a paper.
Steam in a stewpan or bain-marie till set.
Turn out and serve half of them at once, hot.
Serve the rest next day, fried a light brown; bread-crumbed.

Original Text

Savoury Creams—“Crèmes Frites.” (E. Lefevre. 1879.)
Take the yolks of 4 eggs, the whites of 2, beat up with ½ oz. of any dry cheese and ¼ oz. of Parmesan, a grain of cayenne, and a little salt. Add ¼ pt. of milk. Pour the mixture into small buttered copper moulds, and having covered them with a paper, steam in a stewpan or bain-marie till set; 30 minutes. You can then turn out and serve half of them at once, hot, and the rest next day, fried a light brown; bread-crumbed, of course.

Notes

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