1931 Cuban Cookery by Blanche Z de Baralt

100

flavor with vanilla, lemon or wine, as taste demands, and pour it over the double yolks in the dish. ROYAL EGGS. (Huevos reales). 8 egg yolks 1 pinch of salt 1 spoonful Cognac or Bacardi rum 1 lb. sugar 1 cup water. Beat egg yolks very vigorously until hard~ while beating add salt, lime juice and liquor. . Make heavy syrup with sugar and '-'!'ater. Put a few spoonfuls of syrup in a small pan or pyrex dish ~ let it cover the walls of the dish as you would with caramel. Then place your beaten egg mixture in the dish and let cook in a pan with water or in a double boiler until the mixture is done (when a stick or fork comes out dry). Remove from hre. Turn out and let cool. Cut in squares and cover with the syrup. CANDIED YOLKS (Yemitas acarameladas) For 10 egg yolks make a thick syrup with two pounds of sugar and 2 cups of