Savoury Custard

Ingredients

• the yolks of three eggs
• the white of one
• one gill of the clear soup
• a quarter of a saltspoonful of salt

Method

1. 1

   Whisk the yolks and white of the eggs with the clear soup and salt.

2. 2

   Butter a small gallipot, pour in the mixture, cover with buttered paper, and tie with string.

3. 3

   Place in boiling water and simmer for 15 minutes without boiling.

4. 4

   Remove, cool, and cut into diamond shapes before serving with soup.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 69. The excerpt below is the record exactly as published.

savoury custard should be preferred in the soup, instead of shredded vegetables, see No. 31. 19. We take a small carrot, a leek, cabbage lettuce, and a tablespoonful of young peas, and wash them in cold water. 20. We put the vegetables on a board, scrape the carrot clean, and cut off all the outside leaves of the lettuce, and the long green leaves of the leek. 21. We must shred the carrot, leek and cabbage lettuce very finely in equal lengths. 172 National Training School for Cookery. 22. We put the shredded carrot and leek into a small saucepan of cold water with half a saltspoonful of salt. 23. We put the saucepan on the fire and let it just come to the boil. N.B. — This is to blanch the vegetables. 24. We take the saucepan off the fire and strain th? water from the vegetables. 25. We take a stewpan, and put in the blanched vege- tables and cabbage lettuce and peas ; we add a lump of sugar and half a pint of the clear soup 26. We put the stewpan on the fire to boil fast, and re- duce the soup to a glaze over the vegetables. 27. We take the basin of strained soup and pour the soup on the vegetables in the stewpan, and let it just boil. 28. We then remove the stewpan to the side of the fire> and let it boil gently for half an hour. 29. For serving we pour the soup into a hot soup tureen. For Savoury Ctcstard. 30. We take the yolks of three eggs, and the white of one, and put them in a small basin. 31. We add one gill of the clear soup, and a quarter of a saltspoonful of salt

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