Soup With Chestnut Custard
|Heavy cream||3⁄4 Cup (12 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Thick chestnut puree||1⁄3 Cup (5.33 tbs)|
|Clear consomme||5 Cup (80 tbs)|
|Grated orange peel||1 (Freshly)|
Fresh in season.
Preheat oven to 300°F.
Beat egg with egg yolks until light.
Stir in cream and chestnut puree.
Add nutmeg, sugar and salt.
Turn into a shallow greased baking dish.
Set in pan of hot water and bake until custard is firm.
Cut the cooled custard into tiny circles, diamonds or other fancy shapes.
Add wine to consomme and heat.
Garnish with the custard shapes and sprinkle with grated orange peel.