Gateau d'oeufs, au Vanille

Ingredients

• four eggs
• four spoonfuls of powdered sugar
• a few drops of essence of vanilla
• a fancy mould well buttered
• a sweet custard made from the yolks
• currant jelly

Method

1. 1

   Separate the yolks and whites of the eggs.

2. 2

   Beat the whites to a stiff froth, then lightly stir into them the powdered sugar and essence of vanilla.

3. 3

   Pour the whites into the buttered and sugared mould, and steam the mould in a bain-marie.

4. 4

   When it has well risen and seems set, turn it out onto a dish, and pour round it a sweet custard made from the yolks.

5. 5

   Garnish with currant jelly.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 34. The excerpt below is the record exactly as published.

Gateau d'oeufs, au Vanille. Separate the yolks and w^iites of four eggs. Beat the whites to a stiff froth, then lightly stir into them four spoonfuls of powdered sugar and a few drops of essence of vanilla (if vanilla I02 SOME GATEAUX AND COMPOTES. is disliked, use lemon-jaice) ; have ready a fancy mould well buttered and sprinkled inside with sugar. Pour the whites into this — they should not more than half fill it — and steam the mould, setting it in a hain-marie. When it has well risen and seems set, turn it out on to a dish, and pour round it a sweet custard made from the yolks. Garnish with currant jelly

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