|
Classic
Cook Books
< last page | next page >
page 228
Egg cream.
One pint cream, as much milk, 1/2 pound of sugar, 10 yolks and a handful flour.
Put all this over a fire and let it boil while stirring it incessantly. Then
remove from the fire and still stir till all the heat has passed off. Beat 6
whites of eggs to a firm froth and stir it gently into the other part. Put it
now into a deep platter or bowl and cover it thickly with fine sugar. When the
sugar is dissolved, put the cream into a pretty warm oven where it is to remain
until it puffs up.
Lemon cream.
Put a pint French wine into a kettle, as much water, and 16 eggs from which 8
whites have been separated. Rub the yellow skin from 3 lemons over a pound sugar
and squeeze the juice of the lemons through a strainer over the sugar. Let all
this be brought to the boiling point while stirring it all the time. Then take
it off from the stove, but continue to stir until most of the heat has passed
away. It is served in a crystal bowl and eaten cold.
< last page | next page >
Classic
Cook Books
|
