Noyeau Cream
INGREDIENTS for quart mould.-14 oz. of isinglass or gelatine, the juice of 2 lemons, noyeau and pounded sugar to taste, 1 pint of milk, 1/2 pint of cream. AVERAGE COST, 2s. 6d.
Dissolve the isinglass or gelatine in a little boiling water, add the lemon-juice and strain this to the cream, putting in sufficient noyeau and sugar to flavour, and sweeten the mixture nicely; whip the cream well, put it into an oiled mould, and set the mould in ice or in a cool place; turn it out and garnish the dish to taste.
TIME. Altogether hour.
SEASONABLE at any time.