Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Egg Custard
  Egg Balls II Harlequin Slices  
CONTENTS · BIBLIOGRAPHIC RECORD

Egg Custard

Yolks 2 eggs
Few grains salt
2 tablespoons milk

Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters.


CONTENTS · BIBLIOGRAPHIC RECORD
  Egg Balls II Harlequin Slices  
 
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