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Последние темы
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A B C D E F G H K L M N O P Q R S T U V W Y | CUSTARD FOR GARNISHING
- Крем-гарнир
CUSTARD FOR GARNISHING
Allow two tablespoons of milk, cream, or consomme to each egg. Mix well, season with salt and pepper, and pour into a buttered mold, making the custard one-half inch thick. Set the mold in a pan containing hot water and place in a slow oven (300-350 R). When the custard is set, remove from the oven and cool. Cut it into small pieces or fancy shapes. The egg-white, the egg-yolk or the whole egg may be used in making this custard.
CUSTARD ROYALE
2 egg-yolks
Salt and pepper
1 egg
Cayenne
l /2 cup beef stock
Beat the yolks of the eggs slightly and then beat into them the one whole egg. Add beef stock, a little salt, pepper and a few grains of cayenne. Pour the mixture into a shallow pan or dish, so that the custard will be about one-half inch deep. Set this pan into another holding water that is just below the boiling-point and place both in a slow oven (300 -350 F). The custard should set without bubbling and without forming a brown crust on top. When cold, cut in fancy shapes with vegetable-cutter. Use care in placing these in the soup, so that they may not break. When used in consomme, they give the name "Consomme Royale" to the soup. |
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