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As soon as it comes to a boil, take it immediately off the fire, or it will curdle and be lumpy. Then strain it; add eight or ten drops of oil of lemon, and put it into glass cups. You may lay in the bottom of each cup a maccaroon soaked in wine. Grate nutmeg over the top, and send it to table cold. Eat it with tarts or sweetmeats.
Pat the mixture into cups, and bake it about ten minutes. Send them to table cold, with sweetened cream, or white of egg beaten to a stiff froth, and heaped on the top of each custard. These must he made in china custard cups. Put a maccaroon in the bottom of each cup, and pour on it a table-spoonful of white wine.
I tried to shirk my duty; but this discretion was taken by my hosts for well-bred modesty; and instead of being let off, I had the richest piece of pastry and the largest maccaroon available pressed so kindly on me, that, had they been poisoned, I would not have refused to eat them.
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