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The 1918 Fanny Farmer Cookbook
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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,
bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters.
and
1
1
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
water and bake until firm. Beat whites of eggs slightly, add salt, and cook same as yolks.
remove from cups, cut in slices, pack in a mould in alternate layers, and press with a weight.
hot
Cool,
A
few truffles may be sprinkled between slices if desired. Remove from mould and cut in slices.
Serve in Consommé.
1
2
Royal Custard
Yolks 3 eggs
1
/8 teaspoon salt
1
1
egg
Slight grating nutmeg
/2 cup Consommé
Few grains cayenne
Beat eggs slightly, add Consommé and seasonings. Pour into a small buttered tin mould, place
pan of hot water, and bake until firm; cool, remove from mould, and cut in fancy shapes.
in
1
3
Chicken Custard
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS
180
Page
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