Guinea fowl. A bird with dark grey plumage spotted with white which is cooked in the same way as chicken or pheasant. It produces small eggs.
A custard which is cooked on top of the oven rather than baked inside it. It also describes a milk and egg drink from the American South.
A drink from the American South made with an egg mixed with milk custard, similar to an egg nog. More commonly a custard made on top of the oven rather than inside it.
New England boiled dinner. A pot roast of corned beef and salt pork, sometimes combined with a chicken, root vegetables and cabbage, cooked together in one pot and served with mustard or horseradish sauce.
A salad dressing made by cooking a mixture of eggs, milk, sugar, flour, vinegar and mustard in a double boiler until it thickens and served cold.
Soft boiled eggs are cooked for 2-3 minutes and medium boiled for 5-6 minutes. I learned from Raymond Blanc that the secret is to cook them so that the water is barely at a tremor. I subsequently add a minute to the time. By cooking them in this way there is an equality of texture throughout the egg. For hard boiled eggs, I put them in cold water and time the entire process for 15 minutes, heating the water slowly to a boil and then lowering the heat.
Icing for a cake. It is crusty on the outside, but should not be hard throughout. It is made by mixing icing sugar and water boiled to a temperature of 120ºC with a little cream of tartare, slightly cooled and then whisked into stiffly beaten egg white. Exactly the same process is used to make Italian meringue.
