1352 | Café au Lait à la St. Gottardo.
—Place in an earthen pot on the hot range two quarts of very fresh milk, and let it heat until near the boiling-point, then immediately add two and a half ounces of fresh, finely ground coffee (No. 1349). Shuffle the pot in contrary directions until it comes to a boil; then let it rest for three minutes.
Strain it through a clean napkin into a hot serving-pitcher, and serve with six café-au-lait cups.