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Updated: June 24, 2025
After the company were seated, lemonade and cakes were handed round amid a hubbub of chattering women. Then followed cups of black coffee and more cakes. Then a glass of Cyprus and more cakes. Then a glass of curaçoa and more cakes. Finally, a glass of noyau and still more cakes. It was only a little after seven in the morning. Yet politeness compelled us to consume these delicacies.
At any rate, a slight sense of danger is often an agreeable stimulus. People sip their creme de noyau with a peculiar tremulous pleasure, because there is a bare possibility that it may contain prussic acid enough to knock them over; in which case they will lie as dead as if a thunder-cloud had emptied itself into the earth through their brain and marrow.
I, who am a great man for receipts, gave it her immediately: 'One hod of mortar to one bottle of Noyau." "And did she thank you?" "Thank me! ay, truly; and pushed a card into my hand, so thick and sharp that it cut through my glove. I wore my arm in a sling for a month afterwards," "And what was the card?" "Oh, you need not look so arch. The old lady was not even a faithless duenna.
So too are the crêmes mocha, tea, noyau, cumin, mint, ether, etc.; also the sirops, including orgeat, very refreshing in the summer-time. Masculine preferences are for beer, immense quantities of which are drunk, especially in the evening, or for fine champagne, the name bestowed upon superior brandy.
Mix together half a pint of noyau; a pint of sherry or other white wine; the yellow peel of four lemons, pared thin; and half an ounce of mace. Put the whole into a large bottle, and let it stand for two or three weeks. Then strain it, and add half a pint of capillaire or strong sugar syrup; or of Curacoa. Bottle it, and it will keep two or three years.
The juice and grated peel of two lemons. A nutmeg, grated. A glass of noyau. A pint of rich baked custard, made of the yolks of eggs. Pound the sweet and bitter almonds to a smooth paste, adding a little rose-water as you pound them. Grate the yellow peels of the lemons, and squeeze the juice into a saucer.
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