Take a dozen ripe apricots, which cut in slices and put in a preserving-pan, with half a pound of powdered sugar and the juice of a lemon, stew them over a slow fire till tender, then rub them through a tammie with two wooden spoons, put rather more than half a pint of milk to boil, with an ounce and a half of isinglass, reduce to half a pint, then pour it into another stewpan containing the yolks of four eggs, stir over the fire till it thickens, when pass it through a tammie into a bowl, add the apricots, and finish as before.
No. 1250. Crème au Ponche.
Boil an ounce of isinglass in three quarters of a pint of milk (five minutes), take the rind from two lemons as thin as possible, without any pith; directly the milk commences boiling throw it in, then in another stewpan have the yolks of five eggs and four ounces of powdered sugar, beat well together with a wooden spoon, then add the milk, mix well, and stir over the fire till it thickens, pass through a tammie into a bowl, and when cold add three glasses of maresquino, one of rum, and a teaspoonful of arrack, place upon ice and finish as before; six liqueur glasses of milk punch added instead of the above liqueurs would be very excellent.
No. 1251. Crème au Maresquin.
Prepare a cream as for the crème à la vanille, only adding a quarter of an ounce more isinglass to the custard, and when cold mixing four glasses of maresquino with it.
No. 1252. Crème au Noyeau.
Proceed exactly as in the last, only substituting noyeau for maresquino.
No. 1253. Crème au Café.
Put three ounces of the best (unroasted) Mocha coffee into a stewpan, keep tossing over a sharp fire till it becomes yellow, in another stewpan have a pint of milk in which you have boiled an ounce of isinglass, throw your coffee into it, place the cover upon the stewpan and let stand till half cold, have the yolks of five eggs in another stewpan, with which mix four ounces of powdered sugar, then add the milk, stir over the fire till it thickens, and finish as before.