Ingredients: One half-pint of chicken broth, beaten yolks of three eggs,
a little salt. Mix well, and cook it in the custard-kettle (as for
boiled custard) until it has thickened. Serve in custard-cups.
CHICKEN CUSTARD.
Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner · 第 607 / 772 题