Supreme Glaze

Ingredients

• Put a tablespoon of butter
• add to that a spoon of flour
• add one and a half cups of hot milk
• add two yolks of eggs
• add four tablespoons of dissolved Cox’s gelatine
• season with cayenne pepper
• salt
• add a half cup of cream

Method

1. 1

   Put a tablespoon of butter in a saucepan on the stove; add to that a spoon of flour; mix well; add one and a half cups of hot milk and beat until smooth; add two yolks of eggs [beat fast so the yolks don’t curdle].

2. 2

   Put the saucepan in ice-water, add to it four tablespoons of dissolved Cox’s gelatine, season with cayenne pepper and salt.

3. 3

   When it gets cold add a half cup of cream.

4. 4

   This is a glazing for eggs and different cold dishes.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 73. The excerpt below is the record exactly as published.

add four tablespoons of dissolved Cox’s gelatine. Put the saucepan on ice; stir until it commences to get cold. A glazing for any kind of cold meat, fish, or egg dishes. Tomato Glaze Glace de Tomates Put a cup of tomato juice in a saucepan over the fire, color it with a trifle red coloring; season with pepper and salt; add four spoons of dissolved Cox’s gelatine. When boiling thicken with one large tablespoon of cornstarch dissolved in one half cup of water; let come to a boil; put the saucepan in water with ice, stir slowly until it gets lukewarm, then it is ready to use. MRS. ERICSSON HAMMOND’S COOK BOOK 97 Brown Glaze Glace brun Take one cup consomme, color with kitchen bouquet, put on stove; add two tablespoons sherry if at hand, pepper and salt to taste. When boiling, thicken with one tablespoon cornstarch dissolved in one half cup water; add four tablespoons of dissolved Cox’s gelatine; when it comes to a boil put the saucepan in water with ice, stir slowly until it gets lukewarm, then it is ready for use. Supreme Glaze Glace Supreme Put a tablespoon of butter in a saucepan on the stove; add to that a spoon of flour; mix well; add one and a half cups of hot milk and beat until smooth; add two yolks of eggs [beat fast so the yolks don’t curdle]. Put the saucepan in ice-water, add to it four tablespoons of dissolved Cox’s gelatine, season with cayenne pepper and salt. When it gets cold add a half cup of cream

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