Other Recipes from GARNISHES AND DUMPLINGS FOR SOUPCold Sour Soup
Kreplech Or Butterflies
Force-meat For Kreplech
Baking Powder Dumplings
Grated Irish Potato
Einlauf (egg Drop)
Egg Dumplings For Soups
Dumplings For Cream Soups
Liver Kloesse (dumplings)
EGG CUSTARD(Garnishes And Dumplings For Soup) - (The International Jewish Cook Book)
Beat slightly the yolks of two eggs, add two tablespoons of milk and a
few grains of salt. Pour into small buttered cup, place in pan of hot
water and bake until firm; cool, remove from cup and cut in fancy shapes
with French vegetable cutters.
Chicken Soup With Egg CustardServe 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.
Viewed 1783 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookFillet De Sole À La Creole
GlacÉ For Candies
Baba À La Parisienne
Pudding À La Grande Belle
Fillet Of Sole À La Mouquin
Gansleber PurÉe In Sulz
Sweet EntrÉe Of Ripe Peaches
CafÉ À La GlacÉ
Boned Smelts, SautÉd
Duck À La Mode In Jelly
Tripe À La Creole
Red Pepper CanapÉs
Chicken À La Italienne
|Home Made Cookies.ca|