CookEat Recipe
Potatoes in Custard
Twelve sliced potatoes baked in egg-yolk and white-broth custard. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2242. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Egg custard74°C, fully tender potatoes and safely stored broth. Limites : Potato slice thickness, pan capacity, broth absorption and custard set unknown.
Method
Steps
Step 1
Put veal bones in five gallons STARTING cold water, bring to boil and skim; add whole peeled vegetables, cover/simmer four hours, cloth-strain, rapid-chill and measure FINISHED broth.
Step 2
Place twelve thin-sliced new potatoes in baking dish. Beat TWO whole eggs plus TWO separate yolks; dilute with 0.75pt measured FINISHED No701, season and strain over potatoes, mixing lightly.
Step 3
Oven-bake forty-minute source guide until potatoes tender and custard centre74°C; serve in same dish. Do not count two extra whole eggs for the two yolks.
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