Soyer’s Café au Lait.
1 cup best coffee, freshly roasted, but unground.
2 cups of boiling water.
1 quart boiling milk.
Put the coffee into a clean, dry kettle or tin pail; fit on a close top and set in a saucepan of boiling water. Shake it every few moments, without opening it, until you judge that the coffee-grains must be heated through. If, on lifting the cover, you find that the contents of the inner vessel are very hot and smoking, pour over them the boiling water directly from the tea-kettle. Cover the inner vessel closely and set on the side of the range, where it will keep very hot without boiling for twenty minutes. Then, add the boiling milk, let all stand together for five minutes more, and strain through thin muslin into the coffee-urn. Use loaf-sugar in sweetening.
The flavor of this is said to be very fine.