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Classic
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page 84
Madeira or sherry wine. To this add two and a half quarts of whipped cream; then
beat the whites of the thirty-two eggs to a stiff froth, and stir all thoroughly
together, the whites of the eggs being added last of all.
--MRS. TANIER.
CAFE PARFAIT
Take two quarts of sweet fresh cream and put it in a bowl. Pound in a clean
cloth one pound of ice and add to the cream. Add a pint and a half of essence of
coffee, and sugar to taste.
Take two glass pitchers and pour the mixture from one pitcher into the other
until thoroughly mixed. Keep on ice fifteen minutes until ready to serve. This
is very suitable for an afternoon tea in summer.
--CELESTINE EUSTIS.
LA CUISINE CREOLE
L'USAGE DES PETITS MéNAGES
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Classic
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