Potage Royal a l'Oseille (Sorrel Soup with Custard)

Ingredients

• the yolks of three eggs
• the white of one
• a gill of milk
• a little salt

Method

1. 1

   Whisk very lightly the yolks of three eggs and the white of one; mix them with a gill of milk, add a little salt, strain the mixture and divide it into two equal parts, one of which color a pale pink with a few drops of cochineal.

2. 2

   Pour each into some small timbale moulds previously buttered, and place them in a stewpan with sufficient cold water to reach halfway up the moulds.

3. 3

   When the water is on the point of boiling, remove the saucepan to the side of the fire, and let the water simmer very gently for about a quarter of an hour; then if the custards are sufficiently set, put the saucepan in a cool place, and when the water is cold turn out the custards onto a clean cloth.

4. 4

   Cut each little mould of custard into slices, and cut these out again into little fancy shapes, such as hearts, stars, crescents, diamonds, etc.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 21. The excerpt below is the record exactly as published.

otage Royal a 1'Oseille (Sorrel Soup with. Custard). — Whisk very lightly the yolks of three eggs and the white of one ; mix them with a gill of milk, add a little salt

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