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Classic
Cook Books
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page 213
to the potatoes. Beat 6 eggs till foamy and add to the mixture. Flavor with
grated nutmeg, the juice and grated rind of 1 lemon, and add 1 glass of brandy.
Line a pie-plate with rich pastry and pour the ingredients in and bake in a
moderate oven. When done, sprinkle the top with sugar and cover with fine bits
of citron.
TRANSPARENT PIE (No. 1)
Mrs. Joseph Holt
Yolks of 8 eggs,
1/2 pound of butter,
1 pound of sugar,
1 wineglass of wine, flavored with lemon.
Mix well and cook in rich pastry.
TRANSPARENT PIE (No. 2)
E. D. P.
4 eggs, beaten separately,
1 cup of butter,
2 cups of sugar,
2 tablespoons of jelly.
Beat sugar and butter, then yolks, and add jelly. Bake in rich crusts with
whites as a meringue.
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