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Cream of Tea

(Paris.) Make a strong infusion of fine Oolong tea, take 2 gills of it and strain it. Add 5 ounces sugar, beaten with the yolks of 4 eggs, stir it on the fire until it thickens, then strain it, add 3/4 ounce gelatine melted in 1/2 gill of hot water, having first added 1 1/2 gills of cream to the egg while on the fire. Beat in some stiffly whipped cream, enough to make 1 pint in all, and pour into a mould, set on ice.