| Custard Lombard - Renfrow, page 285 | ||||||||
| Take good cream, leaves of parsley and eggs, the yolks and the whites, and break them thereto and strain through a strainer, til it is so stiff that it will bear himself, then take fair marrow, and dates, cut in 2 or 3 prunes and put the dates and the prunes and marrow in a fair coffin, made of fair paste and put the coffin in the oven till itis a little hard; then draw them out of the oven; take the liquor and put therefon and fill it up and cast sugar enough on and salt; then let bake ogether till it is enough; and if it is in Lent, leave the eggs and the marrow out and serve it forth. | ||||||||
| No. | Quantity | Item | Per 25 | |||||
| 1.5 | cup | cream | cups | |||||
| 1 | TBS | parsley | cups | |||||
| 4 | eggs | |||||||
| 0.005 | grams | marrow | kilos | |||||
| 6 | whole | dates | tsp | |||||
| 3 | whole | prunes | tsp | |||||
| 2 | tsp | sugar | tsp | |||||
| 1 | pastry shell | |||||||
| Method | ||||||||
| Mix together the cream, chopped parsley and eggs until stiff. Add the marrow, dates and prunes into the pie shell and blind bake until hard. Add the cream mixture and add some sugar on top. Bake at 200 celcuis for approximately 45 minutes until cooked. | ||||||||
Friday, December 28, 2007
Custard Lombard
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1 comment:
This recipe is great, unlocked the secret of the medieval whisk - parsley.
Amended recipe:
1 cup cream
1 sprig parsly
6 eggs
couple of fingerfulls of beef marrow
12 dates
3 prunes
2 tsp sugar
Blind bake pastry shell for about 5 minutes. Fo the marrow, get your butcher to to cut a marrow bone in half. chope the dates and prunes. Add the dates and prune to the pie shell and scrape out about half the marrow bone. Dot hte marrow in amonst the chopped dates and prunes. Bake this in the oven while you pour you and your friends a glass of wine and have a chat. When you begin to smell the pie, check it and make sure the marrow is melted. Take it out of the oven. Put he parsley in a colander. breakd the eggs over the colander and mash the eggs through. THe parsley helps to froth the eggs, ie, whisking without a whisk. Pour the egg and cream mixtue through the colander a few times until the mix is frothy and thickened. Add the cream and egg mix on top of the dates and sprinkle with sugar. Bake at about 200 celcius for 45 minutes until it sets like a custard. This is a delicately flavoured, superb custard, don't be put off by the beef marrow, it lends a subtle enrichment to the dish.
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