Savoury Custard for Soup

Ingredients

• 2 eggs
• 1 gill stock

Method

1. 1

   Put the yolks of two eggs and the white of one well beaten into a buttered jar, add the stock and whisk together.

2. 2

   Cover the jar with a sheet of buttered paper, and set it in a saucepan of boiling water about three inches deep; the water must not come up to the top of the jar.

3. 3

   Steam the custard very gently till it is set, which should be in about a quarter of an hour.

4. 4

   Let it get cold, and then turn it out and cut it into thin slices, and shape into diamonds or circles, add them to the soup at the last moment.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 105. The excerpt below is the record exactly as published.

Savoury Custard for Soup.— 2 eggs, 1 gill stock

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