to make leason
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861)
Ingredients:
Instructions:
Beat the yolks of five eggs until very light, with half a pint of sweet cream with a little salt. This is very nice for thickening veal soups of any kind that are to be white. It is sometimes made with blanched almonds pounded to a paste, and mixed with the cream and eggs. The latter would be the best in fancy soups made with game, etc., For dark soups, brown butter and flour, and add some of the stock; it should be as thick as cream, and free from lumps.
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861)
Ingredients:
yolks of 5 eggs
1/2 pint cream
pinch of salt
optionally, paste of blanched almonds
Instructions:
Beat the yolks of five eggs until very light, with half a pint of sweet cream with a little salt. This is very nice for thickening veal soups of any kind that are to be white. It is sometimes made with blanched almonds pounded to a paste, and mixed with the cream and eggs. The latter would be the best in fancy soups made with game, etc., For dark soups, brown butter and flour, and add some of the stock; it should be as thick as cream, and free from lumps.
Notes: "Leason" is a binding agent used to thicken other soups and sauces!
Bringing the