Eufs a la Neige

Ingredients

• 6 eggs
• 1 pint of milk
• sweeten and flavour it with vanilla

Method

1. 1

   Beat egg whites to a stiff froth.

2. 2

   Boil milk, drop in egg froth by tablespoonfuls, turning to cook.

3. 3

   Remove and make a boiled custard with yolks and milk.

4. 4

   Serve with froth on top.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 49. The excerpt below is the record exactly as published.

1 pint of milk, 2 tablespoonfuls of sugar. Boil the milk ; add the chocolate to it and boil 2 or 3 minutes, then pour it by degrees to the eggs. Pour into a pie-dish, and bake in a moderate oven about 15 to 20 minutes, or until just set at the top. Must be of the consis- tency of a thick boiled custard. If, when served, there is an appearance of water at the bottom of the dish, it is because the custard has been allowed to bake too fast and too much. This custard can be steamed and served in the same dish. 339. — Boiled Chocolate Custard Is made like any ordinary boiled custard. You simply leave out all other flavouring, and add 2 ounces of grated chocolate to the milk when you boil it. 340. — Boiled Coffee Custard Is made like any ordinary boiled custard. You simply add some strongly made coffee to the milk when you boil it, and you leave out all other flavouring. 341. — Baked Coffee Custard. 2^ tablespoonfuls of sugar, 4 well-beaten eggs, 1 pint of milk, 1 teacupful of strongest made coffee. Proceed as for the baked chocolate custard. SWEETS. 137 342. — Mousse au Chocolat. Dissolve 2 ounces of chocolate in three-quarters of a breakfast-cupful of milk ; add three-quarters of an ounce of sugar. Boil it till thick, then let it stand till cold. Whip up 1 pint of cream, and gradually add the chocolate to it. Serve in glasses. 343. — Mousse au Cafe. Make a teacupful of strong coffee with 4 ounces of coffee at least. Boil it with 1 ounce of sugar ; gradually stir in 2 yolks of eggs; let it get cold. Whip up 1 pint of cream, and gradually add the coffee to it. Serve in glasses. 344. — Creme a I’lmperatrice. Make a custard with two teacupfuls of milk, 3 eggs, 1 teaspoonful of vanilla, and 1^ ounce of sugar. Simmer 2 ounces of rice in 1 pint of milk with 1 ounce of sugar. Must be simmered very slowly. When the milk is absorbed the rice is cooked and must be quite soft. AVhen the custard is nearly cold, stir it in by degrees to the rice ; then stir in gradually a small pot of apricot marmalade. Beat all well together so as to avoid lumps. Add now half an ounce of dissolved gelatine. Whisk up stiffly 1 pint of cream ; add it by degrees to the above mixture. Pour into a mould, and turn out and serve when set. 138 WHOLESOME COOKERY, 345. — Swiss Cream. Boil the rind of 1 lemon in 1 pint of cream ; sweeten to taste. When the cream is sufficiently flavoured with the lemoUj strain it. Lay 4 ounces of maccaroons in a dish. When the cream is cold, add the juice of 1 lemon to it, and pour it over the maccaroons. Let it stand for some hours before using it. It is an im- provement to add at the last moment some Devonshire or whipped cream. 346. — Cream Snow. The grated rind and juice of 2 lemons, a couple of glasses of sherry; sweeten it to taste. Whisk this up with 1 pint of cream. Line a perforated mould with muslin, pour in the mixture, and let it stand for some hours, then tnrn out and serve. 347.— Syllabubs. Take the grated rind of 2 lemons, the juice of 3, 1 pint of cream, one-third of a pint of sherry ; sugar to taste. Mix this well together ; then whisk it up to a stiff froth, and serve in glasses. 348. — Junket. 1 pint of milk, 2 dessert-spoonfuls of brandy or Scotch whisky, 1 dessert- spoonful of castor sugar, and 1 .V of prepared rennet (Crosse and Blackwell’s), whipped SWEETS, 139 cream or Devonshire cream, grated nutmeg or glaces cherries. Make the milk hot; put it in a dish with brandy or whisky, sugar, and rennet. Stir it together, and cover it until it is set; then spread the cream over the top, and finally decorate with glaces cherries or grated nutmeg, and serve. 349. — (Eiifs aux Macarons. Pound 3 maccaroons with some castor sugar ; melt 1 ounce of butter and add it to the maccaroons. Beat up 6 yolks of eggs and 3 Avhites separately ; then beat both whites and yolks up with the maccaroons as you would an omelet. Place the mixture in the dish in which it is to be served ; put the dish in a saucepan of warm water, and let it steam ; sprinkle some castor sugar over the top, and pass a hot salamander over. Serve hot or cold. 350. — (Eufs a la Neige. Take G eggs ; beat the whites to a very stiff froth. Now take a pint of milk; sweeten and flavour it with vanilla

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