Cream Eggs
INGREDIENTS for dish for 6 persons. -7 eggs, pint of milk, pint of cream, 1/4 lb. of loaf sugar, 2 lemons, 1 oz. of gelatine, a round stale sponge cake, a few strips of angelica and candied citron, 2 glasses of liqueur, a few pistachio nuts.
AVERAGE COST, not including the eggs not used, which can serve for another dish, 3s. 6d.
Break a small piece off the end of the shell of each egg and take out the contents.
Make a lemon cream as directed in recipe for same, and fill the egg-shells with it, putting them upright on the unbroken ends to cool. Scoop out the centre of the spongecake after ter the fashion of a nest, pour over it the liqueur, and stick it with small pieces of the citron and angelica to look like wings. Chop the nuts finely, and scatter over and inside the nest, and when the eggs are cold shell them and lay them in the nest.
This is a very pretty supper dish, and it may be varied by cutting the cream eggs CREAM, ITALIAN. in half lengthways, scooping out as much as the yolk would occupy from each half, and filling the cavity with apricot preserve to look like the yolk.
SEASONABLE at any time.