Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 36

 2 egg yolks ½ cup beef stock 1 whole egg ½ cup mashed peas salt, pepper, cayenne nutmeg

Mix yolks of egg, whole egg, peas and seasonings, add hot stock. Pour into buttered tin to the depth of one inch, set into hot water, and bake in slow oven until mixture is firm. Cool, cut in cubes, and serve in soups.