Noyeau Cream
1452. INGREDIENTS.—1-1/2 oz. of isinglass, the juice of 2 lemons, noyeau and pounded sugar to taste, 1-1/2 pint of cream.
Mode.—Dissolve the isinglass 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; whisk 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, 1/2 hour.
Average cost, with cream at 1s. per pint and the best isinglass, 4s.
Sufficient to fill a quart mould. Seasonable at any time.