custards

Hence: an asparagus salad with pistachios and an asparagus soup with parmesan custards from the Gourmet Cookbook.

The Asparagus Follies: Two Ways To Gild the Lily Lindy 2006

Hence: an asparagus salad with pistachios and an asparagus soup with parmesan custards from the Gourmet Cookbook.

Toast: Lindy 2006

The parmesan custards are actually not that hard to make once you figure out that the recommended 250F to bake the custards is probably a typo and that's why after an hour the damn things still haven't set yet.

Ceasar Salad: The Keller way Michele 2006

The parmesan custards are actually not that hard to make once you figure out that the recommended 250F to bake the custards is probably a typo and that's why after an hour the damn things still haven't set yet.

July, you made it hard to like you. Michele 2006

The white "speck" always should be removed from a broken egg, as it is easily distinguished after cooking, and in anything of a liquid nature, such as custards, sauces, etc., it would be hard and unpleasant.

The Story of Crisco Marion Harris Neil

There are, of course, numerous other dishes in which eggs are required, such as custards, cakes, mayonnaise, etc., but these are omitted here, as recipes for them are included in the lessons that pertain directly to them.

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

While every effort should be made to cook mixtures containing eggs, such as custards or mayonnaise, so as to prevent curds from forming, occasionally they will form in spite of all that can be done.

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

Very light puddings, such as custards, should be placed in a steamer.

The Story of Crisco Marion Harris Neil

Although any size egg may be used for frying, scrambling, cooking in the shell, and poaching, most recipes for baked dishes, such as custards and cakes, are based on the use of

Original Signal - Transmitting Buzz 2008

Ducks’ eggs are usually so strongly flavoured that, plainly boiled, they are not good for eating; they answer, however, very well for various culinary preparations where eggs are required; such as custards, &c. &c.

The Book of Household Management Isabella Mary 1861