Ouille au citrcoille
Original recipe from The Professed Cook by B. Clermont, 1769
Cut the pumpkin in such a manner as you may join it again handsomely; take out all the seeds, and half of the flesh (which you may do easily with a table spoon) then scarify the outside in what design you please; garnish the scars with frothed whites of eggs and sugar, then put it in a lukewarm oven. When it is of a good colour, put it in the dish you intend to go to table, and add to it a soup made in this manner: cut bits of the inside into dice, and boil them in water to a marmelade; then add a pint of milk boiled, with a bit of butter, sugar, and salt ; when these are ready, add six yolks of eggs; put dried crusts of bread in the pumpkin, and pour the milk upon them, covering it so as to appear whole.
As inspired by Jas. Townsend & Son
Ingredients
2 small pumpkins, about 1½ to 2 lbs each
1 tsp salt
2 Tbsp butter
1 tsp light brown sugar
1 cup milk
6 egg yolks
1-2 slices crusty bread
freshly grated nutmeg (optional)
Directions
Preheat oven to 350°.
Peel one pumpkin and cut into medium dice then add to a pot with enough water to cover. Bring to a boil over medium heat until cooked through and thickened. Add salt, butter, sugar, and milk; stir well to combine. While soup is warm, not hot, add whisked egg yolks and mix well. Warm through over medium-low and remove from heat.
Cut the top off one pumpkin and scoop out the inside. Place in a heavy casserole and transfer to the center of a preheated oven and bake until just tender, about 20-25 minutes. Remove from the oven and place bread in bottom of baked pumpkin.
Pour soup into baked pumpkin and cover with its top. Garnish with nutmeg if desired and serve.