Ham and Noodle Custard

 Oh boy, another custard!

"Combine chopped ham with freshly cooked and well drained noodles in a greased baking dish. Over this pour a mixture of 3 well beaten eggs, 2 cups milk, sand and pepper, and a pinch of thyme. Serve with onion flavored tomato sauce."

Hey - doesn't that need to be cooked to become a custard? Something is missing here.

Chicken Custard

 I don't think that I like the sounds of this one!

Serves 2

Ingredients

1 cup very strong chicken broth

1 cup thin cream

3 egg yolks

Process

1. Scald together the chicken broth and cream. 

2. Pour over well beaten egg yolks and cook in double boiler, stirring constantly, until slightly thickened. 

3. Season to taste and serve ice cold in cups.

Chicken Custard

Another wonderful creation compliments of Baba. I find this recipe to be quite the filling and cheap dinner for two! It may be perfect for our current ailing economy, but it is troublesome on the cholesterol levels!

Ingredients (serves 2)

1 cup very strong chicken broth

1 cup light cream

3 egg yolks, well beaten

Process

1. Scald together the broth and cream.


2. Pour over egg yolks .
3. Cook in double boiler stirring constantly until slightly thickened.


4. Season to taste.


5. Put in cups and serve ice cold.

Chicken Mousse with Nut and Celery Salad

This one is credited to my great grandmother. While somethings have clearly gone out of style in terms of eating gelatinous chicken for lunch, the use of salads in this recipe and another soon to come has not changed a bit in three generations! When we have leftover chicken we make it into a salad with celery and pecans. I like the use of French dressing over the top of this one!

Chicken Mousse with Nut and Celery Salad

Ingredients
1 cup cream, milk, or chicken broth (I live how this ranges from least to most healthy)
3 eggs separated
1/4 teaspoon celery salt
salt
pepper
1/4 teaspoon paprika
gelatin
water
1 cup cooked chicken, pounded and chopped very fine.
1 cup whipped cream
leaf lettuce
chopped celery
chopped pecans
French Dressing

Process

1. Scald one cup milk cream or chicken broth.
   
2. Beat yolks three eggs and add salt, celery salt, pepper, and paprika
3. Cook as a custard...

(So this is where this recipe comes to a screeching halt so that I can insert the proper directions from Joy of Cooking for modern cooks who don't eat or cook custard on anything close to a monthly basis.)

• ... whisking together ingredients until blended.
• Bring to a summer in a small saucepan over medium heat, whisking gently all the while.
  
• In a separate bowl, add 1/4 package gelatin with 1/4 cup cold water
• Place chicken in bowl and strain custard over cup of chicken.
• Place over ice bath
  
• Stir over ice water until thick
• Add 1 cup whipped cream and stir.
  
• Pour into mold and chill.
  
• When ready to serve, place on lettuce.
• Cover with chopped celery and pecans.
  
• Pour French Dressing over the top.

The notes in the margin state: "4 lbs. chicken serves 18", but I wonder if she actually meant to write 4 cups of chicken and thus encouraging you to quadruple the recipe for a party?