Cornets à la Maximilian

Ingredients

• more than half a jint of cold milk
• a gill of stiffly whipped cream
• two tablespoonfuls of minced prawns, shrimps, or lobster
• a gill of richly coloured tomato mayonnaise
• a gill of whipped aspic
• a tablespoonful of small dice of Gruyère cheese
• the same of dice of cucumber

Method

1. 1

   Stir the cold milk and eggs over the fire until just boiling.

2. 2

   Remove from heat, let cool, then stir in whipped cream and minced seafood.

3. 3

   Fill the cornets with the mixture, garnish with a curled prawn or shrimp, and serve.

4. 4

   Optionally brush with liquid aspic and dust with pepper and parsley.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.

ore than half a j^int of cold milk ; stir this all over the fii’e till on the point of boiling (if it does boil the eggs will curdle), then Kft it off, let it cool, when you stir in lightly a gill of stiffly whipped cream and two tablespoonfuls of minced prawns, shrimps, or lobster, and fill the cornets with the mixture. Place a curled-up prawn or shrimj) in the mouth of the cornet, and serve. The cornets may be left plain, or lightly brushed over with just liquid aspic, and dusted with coralline pepper and minced parsley. If you j>repare a mousseline sauce by adding a gill of richly coloured tomato mayon- naise to a gill of stiffly whipped and seasoned cream, and the same of whipped asj)ic, incorporating into this a tablespoonful of small dice of Gruym*e cheese, and the same of dice of cucumber, and fill the cornets with this, you have Cornets ^ la Maximilian

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