Recipe B
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.
France.
Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients
Method
- Melt six oz.
- of sugar in one quart of milk;
- boil, and pour the mixture, little by little, over twelve egg-yolks, whisking the latter briskly the while.
- When this custard is to be moulded, or is intended for a Cabinet Pudding, or some other similar preparation, which must be ultimately poached, strain it as soon as it is mixed, without cooking it.
- If, on the other hand, it be intended for an accompaniment, or for the preparation of butter creams or ices, cook it as directed in Recipe A.
Plating
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