Recipes > Desserts > Creams > Crème à la Russe

Crème à la Russe

Ingredients

  • 1 pint of milk
  • 1/2 pound of lump sugar
  • 2 lemons
  • 1 ounce of gelatine
  • 2 eggs

Instructions

Put into a saucepan the milk, lump sugar, the grated rind of the lemons and the gelatine, previously soaked in water. Cook till the sugar dissolves over a slow fire, then allow the mixture to cool somewhat before stirring in the yolks of the eggs, unbeaten. Place on the fire to curdle. Strain, and when cool add the juice of the lemons and the whites of the eggs beaten stiffly. Stir all well together and pour into a wet mould. Turn out when well set.

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Source

Twenty-four Little French Dinners (1919).


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