|
Classic
Cook Books
< last page | next page >
page 87
OMELETTES AND CUSTARDS
UNOHANA YAKI
(Flower Custard)
Two ounces of Kanton (Japanese gelatine); six eggs; three tablespoonfuls of
cherry sirup; one ounce of goma seeds.
To make the pink custards, whip the whites of five eggs into the dissolved two
ounces of gelatine. Add, while stirring over a slow fire, three tablespoonfuls
of cherry sirup. Let it come to a boil, then pour quickly into flower-shaped
molds, and let it set.
Yellow custards can be made by using the yolks instead of the whites of eggs,
and half a pint of coconut milk. When the custards are solid, turn them from the
molds on to large leaves on a plate, or decorate the flowered custard with
leaves suitable to the flower represented. If the flower has a dark center, use
goma seeds, and if variegated colors are
< last page | next page >
Classic
Cook Books
|
