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OCR Page 1 of 2MARQUISE ALICE
to BRIDG
10 yolks (eggs)
1
quart milk
4
spoonfuls sugar
40 macaroons
2 gelatine envelopes:
leaves
Kirsch
Vanilla
Make a custard (thick) with eggyolks, milk
and sugar. Add gelatine, and flavor with Vanilla
and three tablespoons of Kirsch. When your cus-
tard is cold, pour a thin layer in a mold; put
over it a layer of macaroons lightly dipped in
Kirsch; then custard again; then a layer of
macaroons, and finish up with custard. Put in
the icebox for three hours or more. Before serving,
remove from mold and garnish with whipped cream
where Vanilla and sugar have been added.
Decorate with apricot preserve and red currant
jelly.
Serves 10
Kirsch or Kirschwasser (domestic) and macaroons
to be found at Hubert's.
From French Em Bassy -
Dec. 1946
me. red Vinson,
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