Royal Custard

Ingredients

• 3 egg yolks
• 1 egg
• Ye teaspoon salt
• Y, cup consommeé (reserved from the CONSOMME ROYALE)
• Pinch of nutmeg
• Dash of cayenne pepper

Method

1. 1

   Preheat oven to 325°.

2. 2

   Combine egg yolks and egg in a bowl and beat lightly.

3. 3

   Add consommé, salt, nutmeg, and cayenne; whisk to blend.

4. 4

   Pour into a 1-quart baking dish set in a larger pan filled with hot water.

5. 5

   Bake for about 20 minutes until nearly solid.

6. 6

   Cool and cut into shapes for serving.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 18. The excerpt below is the record exactly as published.

ROYAL CUSTARD with 5 cloves (see next page) . Preheat oven to 400°. . A day in advance, place the beef bones, veal knuckles, and chicken bones in a roasting pan. Brown the bones in preheated oven for 30 minutes. Add the beef cubes and bake 30 minutes longer, turning to brown well on all sides. . Remove roasting pan from oven. Place the browned bones and beef cubes with 4 quarts water in a large stockpot. Deglaze the roasting pan over moderate heat with 2 cups water, stirring and scraping the solidified pan juices. Add to stockpot and let stand for % hour. . Place over moderate heat and slowly bring toa boil. Reduce heat and simmer 3 to 5 hours, removing scum as it gathers on the surface. . Add the carrot, celery, leek, and onion with cloves and return to a boil. Add the salt, peppercorns, thyme, marjoram, parsley, and bay leaf. Reduce heat and simmer 1/2 to 2 hours. Remove from heat, cool slightly, and strain into a clean pot through a sieve lined with dam- pened cheesecloth. Refrigerate overnight. (continued next page) 43 THE JACKSON HOUSE 6. The next day, remove the congealed fat from the surface of the stock. To clarify, stir the egg whites and egg shells into the stock. Gradually bring to a simmer; do not stir, do not allow to boil, and do not disturb the heavy foam that accumulates on the surface. Simmer 15 minutes, cool, and carefully strain through a sieve lined with dampened cheesecloth. Reserve ¥% cup consommé for the Royal Custard. 7. Reheat the consommé and ladle into six bowls. Place the Royal Cus- tard cut into decorative shapes on top and serve at once. I find that the California bay leaves are too medicinal in aroma to use. You may obtain the Turkish and French bay leaves at gourmet food stores and in the gourmet section of a supermarket. I wish I could cook all the time. To me, that's the epitome of success: cooking everything I want to cook and people enjoying what I prepare. ROYAL CUSTARD 3 egg yolks Ye teaspoon salt 1 egg Pinch of nutmeg Y, cup consommeé (reserved Dash of cayenne pepper

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