Alma Lach

Royale

Stock Custard

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 cup chicken stock or consommé
  • 4 sprigs parsley
  • Dash

Method

  1. Heat stock with parsley, salt, and pepper. Simmer 5 minutes. Remove from heat and set pan in cold water to cool. Remove parsley.
  2. Beat egg and yolks together with whisk. Add cooled stock to egg mixture. Strain into an 8-inch buttered casserole. (Custard should be abou