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Classic
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page 88
liked, pour half the yellow and half the cherry custards into the molds. The
effect is very pretty, and the custards delicious. The pouring should be done
very quickly and lightly, and the molds, of course, should be of flower designs.
All travelers are enthusiasts on the subject of Japanese flower custards.
KINOKO-TAMAGO-YAKI
(Shrimp Omelette)
Four eggs; one half cupful of shrimp meat; one half cupful of syou
sauce;goma-seed oil.
Beat up the eggs with half a cupful of syou. Have ready about four or five small
frying pans. Wipe pans when hot with paper soaked in goma-seed oil. Pour into
each pan an equal quantity of the egg, and quickly divide and scatter in the
shrimp meat, which has been finely chopped. Fry all slowly for four minutes. The
Japanese brown both sides at once, by putting some burning charcoal into a tin
plate and laying this on top of
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