NOYEAU, Home-made.
Ingredients.—2 oz. of bitter almonds, 1 oz. of sweet ditto, 1 lb. of loaf sugar, the rinds of 3 lemons, 1 quart of Irish whiskey or gin, 1 tablespoonful of clarified honey, ½ pint of new milk. Mode.—Blanch and pound the almonds, and mix with them the sugar, which should also be pounded. Boil the milk; let it stand till quite cold; then mix all the ingredients together, and let them remain for 10 days, shaking them every day. Filter the mixture through blotting-paper, bottle off for use in small bottles, and seal the corks down. This will be found useful for flavouring many sweet dishes. A tablespoonful of the above noyeau, added to a pint of boiled custard instead of brandy as given in our recipe for [custard], makes an exceedingly agreeable and delicate flavour. Average cost, 2s. 9d. Sufficient to make about 2½ pints of noyeau. Seasonable.—May be made at any time.