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Milanese Cream

Dissolve an ounce of isinglass in a quarter of a pint of water, and beat until light the yolks of eight eggs. Sweeten a pint of fresh milk with four ounces of sifted sugar, and make it hot, when stir in the beaten yolks, and continue to stir over a slow fire until the mixture becomes thick, but on no account should it boil. Strain through a fine sieve, and add the dissolved isinglass, and a cupful of double cream. Flavour to taste with a small glass of rum, or liqueur--maraschino or Curacoa. Pour the cream into a mould, well-oiled, and let it stand for three hours in a cool place to set. Sufficient for one mould.