Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Royal Custard
  Harlequin Slices Chicken Custard  
CONTENTS · BIBLIOGRAPHIC RECORD

Royal Custard

Yolks 3 eggs
1/8 teaspoon salt
1 egg
Slight grating nutmeg
1/2 cup Consommé
Few grains cayenne

Beat eggs slightly, add Consommé and seasonings. Pour into a small buttered tin mould, place in pan of hot water, and bake until firm; cool, remove from mould, and cut in fancy shapes.


CONTENTS · BIBLIOGRAPHIC RECORD
  Harlequin Slices Chicken Custard  
 
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