26/41 If made with cream this dish is somewhat rich, but forms an admirable meal eaten with plenty of bread. It is made in a similar manner, or nearly so. French cooks use only yolk of egg and flour. English cooks use beaten-up eggs, and sometimes even reserve the yolks for other purposes and make the paste with white of egg. In any case, the yolks, the whole eggs, or the white without the yolks, must be well beaten up and then mixed in with the flour with the fingers till it makes a stiff paste. |