Chicken Soup With Egg Custard Recipe

Serve Chicken Soup with Egg Custard.



Egg Custard.--Beat yolk of one egg slightly, add one-half tablespoon,

each, cream and water, and season with salt. Pour into a small

buttered tin mould, place in pan of hot water, and bake until firm;

cool, remove from mould, cut into fancy shapes.





CHICKEN SOUP WITH EGG BALLS I OR II.



Egg Balls I.--Rub yolk of one hard boiled egg through a sieve, season

with salt and pepper, and add enough raw egg yolk to make of right

consistency to shape. Form into small balls, and poach in soup.



Egg Balls II.--Rub one-half yolk of hard boiled egg through a sieve,

add one-half of a hard boiled egg white finely chopped. Season with

salt and moisten with yolk of raw egg until of right consistency to

shape. Form and poach same as Egg Balls I.

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