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Three Eggs (Three-quarters of an ounce)

Three-quarters of an ounce of Gelatine.

Two and a half Lemons.

Half a pint of whipped Cream.

Half a gill of Water. good Put the yolks of eggs, sugar, grated rind, and juice of the lemons into a saucepan, and whisk until it is nearly boiling. Strain into a basin, and let it get cold, and when it is cold stir the whipped cream into the mixture. Melt the threequarters of an ounce of gelatine in half a gill of water, and when melted strain it into the mixture, and lastly, add the whites whipped. Let it set creamily, and then pour into a silver soufflé case, with a band of paper tied round. When firm, take off the paper, and shake ratafia crumbs on top. Serve in the silver soufflé case.