Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • Yolks 2 eggs.
  • Few grains salt.
  • 2 tablespoons milk.

    Method

    Beat eggs slightly, add milk and 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.