Bordure à la Beaconsfield

Ingredients

• three eggs
• four ounces of castor sugar
• four ounces of flour
• four ounces of dissolved butter
• two yolks of eggs
• a gill of milk
• a piece of sugar
• a leaf of gelatine
• some red colouring

Method

1. 1

   Beat eggs and sugar to cream, add flour and cooled butter.

2. 2

   Bake in Savarin-moulds.

3. 3

   Prepare custard with yolks, milk, sugar, gelatine, and colouring.

4. 4

   Line mould with lemon jelly, decorate with custard, fill with cake and more jelly, then serve.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 55. The excerpt below is the record exactly as published.

Bordure k la Beaconsfield The moulds for this entremet are to be procured at Jones Brothers. Make a cake mixture by beating up three eggs and four ounces of castor sugar to a cream, add four ounces of flour and four ounces of dissolved butter, which must be nearly cold ; mix well and put into the little Savarin-moulds and bake. For the decora- tion of the mould prepare a custard with two yolks of eggs in a gill of milk and a piece of sugar, warm it on the fire, add a leaf of gelatine

Cook this with the app: pantry check, scaling, and the assistant.