When calculating what quantity of soup will be required, allow 1/3 pint for each person.
Archive for November, 2007
Season two whole eggs with white pepper and salt, and mix them with two tablespoonsful of cream or new milk. Pour into a buttered mould, stand on buttered paper, pour in sufficient boiling water to reach three parts up the mould, and steam until the custard is firm. When cold, cut into shapes. The custard […]
