Recipes > Miscellaneous Recipes > Royal Custard for Moulds of Aspic

Royal Custard for Moulds of Aspic


  • 1 whole egg and 3 yolks
  • 1/4 teaspoonful of mace
  • 1/4 teaspoonful of salt
  • 1/4 teaspoonful of paprica
  • 1/2 cup of cream


Beat together the whole egg and yolks; add mace, salt and paprica, and, when well mixed, add cream. Bake in a buttered mould, set in a pan of water, until firm. When cold cut in thin slices, then stamp out in fanciful shapes with French cutters. Use in decorating a mould for aspic jelly.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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