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Claret Puffs

Mix a pint of claret with the same quantity of thick cream. Add three table-spoonfuls of pounded sugar, or more if liked, and let the mixture stand some hours. Whisk it to a froth, and as it rises take it off and put it on a sieve. When it has drained, heap it on a glass dish, and pour some thick cream round the puffs to float them. Time to stand before whisking, twelve hours. Probable cost, 2s. 6d., exclusive of the claret. Sufficient for a goodsized dish.