Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Harlequin Slices
  Egg Custard Royal Custard  
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Harlequin Slices

Yolks 3 eggs
Whites 3 eggs
2 tablespoons milk
Few grains salt
Few grains salt
Chopped truffles

Beat yolks of eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water and bake until firm. Beat whites of eggs slightly, add salt, and cook same as yolks. Cool, remove from cups, cut in slices, pack in a mould in alternate layers, and press with a weight. A few truffles may be sprinkled between slices if desired. Remove from mould and cut in slices. Serve in Consommé.


CONTENTS · BIBLIOGRAPHIC RECORD
  Egg Custard Royal Custard  
 
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