Eggs (a la Duchesse)

Ingredients

• one quart of milk
• the whites of four eggs
• sweeten to taste
• flavour with vanilla or orange-flower water; or, if preferred, boil it with lemon-rind, cinnamon, and laurel-leaves

Method

1. 1

   Flavour the milk, sweeten, and boil.

2. 2

   Drop the beaten egg whites into the boiling milk until done, then drain.

3. 3

   Serve in a glass dish with custard made from the yolks and some milk poured over.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 488. The excerpt below is the record exactly as published.

Eggs (a la Duchesse). — Flavour one quart of milk with vanilla or orange-flower water ; or, if preferred, boil it with lemon-rind, cinnamon, and laurel-leaves till the flavour is extracted ; sweeten to taste, and, when boiling, have ready the whites of four eggs

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