[Gild] and set the pie in the oven.
The baking of raised pies made with raw forcemeat is effected in a moderately-heated oven. Bear in mind that the larger the pie is, the more moderate should be the oven.
VARIOUS CUSTARDS
Hot Custards
[2397—CRÈME ANGLAISE]
This custard allows of various methods of preparation which are subject to the purpose for which it is intended. It is the chief sauce for entremets, and whether it be poached in a deep dish or in a mould, it constitutes one of the oldest and best-known entremets. This last kind of custard will be examined hereafter. At present I shall only deal with the variety used either as a sauce or an accompaniment, cold or hot. It is extremely difficult to prescribe fixed quantities for this custard, for the former depend a great deal upon the consumers’ tastes, and, whereas some like a thick custard, others go to the extreme of wishing it just liquid enough to be drunk like any other beverage.
The quantities given below are suited to a custard of medium consistence, but if a thicker custard were desired, the number of egg-yolks would have to be proportionately increased, and vice-versâ.
The quantity of sugar also varies, subject to the consumers’ tastes, and, as the amount used (except in the case of unreasonable excess) does not affect the consistence of the custard, it may be graduated from three to ten or twelve oz. per quart, as taste may dictate. Six oz. of sugar per quart of milk constitutes a happy medium.
English custard admits of all the aromatic essences used for entremets, but the one which suits it best is vanilla. When this last-named flavour or that of filberts, almond [pralin], or coffee is used, it is well to put the required quantity to infuse for [709] ]twenty minutes in the boiling milk, after the latter has been measured off. Chocolate is first melted and then gradually added to the custard before it is cooked. Other aromatic essences or liqueurs are added to the custard after it has been strained.
English custard admits of two methods of preparation:—