Snow Eggs (CEufs a la Neige)

Ingredients

• 1 pt. milk
• A pinch of salt
• The rind of £ lemon
• | inch cinnamon stick
• 3 eggs
• 1 oz. sugar
• A few glace cherries

Method

1. 1

   Put the milk, lemon rind, and cinnamon into a shallow saucepan, and bring them slowly to boiling point.

2. 2

   Remove the lemon rind and cinnamon stick.

3. 3

   Beat the whites of eggs with a pinch of salt to a very stiff froth.

4. 4

   Drop spoonfuls of this beaten white into the hot milk, poach them slowly for a few minutes and lift them onto a dish.

5. 5

   Mix sugar with the yolks of eggs, pour the remaining milk onto them while stirring, return to the saucepan, and stir over the fire until the custard thickens.

6. 6

   When cool, pour it around the snow eggs and decorate with glace cherries.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 720. The excerpt below is the record exactly as published.

Snow Eggs (CEufs a la Neige) 1 pt. milk. A pinch of salt. The rind of £ lemon. | inch cinnamon stick. 3 eggs. 1 oz. sugar. A few glace cherries

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