Luncheons: A Cook's Picture Book

by Mary Ronald

¼ cupful of cream,

1 tablespoonful of flour,

4 tablespoonfuls of powdered sugar,

1 tablespoonful of sherry,

1 tablespoonful of brandy,

1 teaspoonful of orange-flower water,

1 grated lemon rind,

1 tablespoonful of chopped citron,

4 egg yolks.

Put the cream and flour in a small saucepan and stir until smooth, place on the fire a few minutes to cook the flour, stirring all the time. Remove from the fire, and when it is a little cooled add all the other ingredients. Set the saucepan in a second saucepan containing hot water and cook, stirring all the time, until the mixture has become a thick cream.