Little Tarragon Creams from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a basin one large white and two yolks of eggs, a quarter of a pint of cream or milk, a little white pepper and salt; beat up well with a fork till smooth, and add a little chopped tarragon...
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Cooking tools:
- Mixing bowl
Ingredients
- tarragon vinegar
- lemon juice
- cream sauce
- water
- raw yolks of eggs
- butter
- truffle
- boiling water
- tongue
- fork
- tarragon
- white pepper
- salt
- cream
- milk
- eggs
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