No. 1243 Crème à la Vanille.
Put the yolks of five eggs in a stewpan, with six ounces of powdered sugar, beat well together with a wooden spoon; in another stewpan have a pint of milk, in which put an ounce of isinglass, boil ten minutes, stirring occasionally to keep it from burning, throw in two sticks of vanilla, take it from the fire, put a cover upon the stewpan till three parts cold, then take out the vanilla, pour the milk in the other stewpan upon the eggs and sugar, mix well together, and stir over the fire until becoming a little thick and adhering to the back of the spoon, but do not let it boil, pass through a tammie into a round bowl; when cold set the bowl upon ice, add four glasses of noyeau or maresquino, keep stirring its contents, and when upon the point of setting add three parts of a pint of cream well whipped, mix well together and pouring into your mould, keep it upon ice till wanted, and when ready to serve dip into warm water, wipe with a cloth, and turn it out upon your dish.