Henriettes
1 egg
¹⁄₂ gill cream
Salt
1 salt-spoon baking-powder
¹⁄₂ tea-spoon vanilla
1 tea-spoon brandy
Flour
Beat the yolk and white separately. Mix all smoothly together with sufficient flour to roll out. Roll as thin as possible, and cut into squares and ribbons. Fry in boiling lard. Drain and sprinkle with flavoured sugar (see [p. 164]).