NOYEAU CREAM.
Ingredients.—1½ oz. of isinglass, the juice of 2 lemons, noyeau and pounded sugar to taste, 1½ pint of cream. Mode.—Dissolve the isinglass in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely; whisk the cream well, put it into an oiled mould, and set the mould in ice or in a cool place; turn it out, and garnish the dish to taste. Time.—Altogether, ½ hour. Average cost, with cream at 1s. per pint and the best isinglass, 4s. Sufficient to fill a quart mould. Seasonable at any time.