1871 The Gentleman's Table Guide by E Ricket and C Thomas

The Gentleman's Table Guide.

No. 30.-EGG SHERRY. ^sSO every pint of sherry allow 4 yolks of new laid eggs; put three quarters of the sherry into a delicately clean saucepan over a clear fire until it is on the point of boiling; meanwhile mix up the yolks with the remainder of the sherry, 1 wineglass of cherry brandy, 1 liqueur glass of Maraschino, the peel of a fresh lemon rubbed off on sugar; add the juice, and sweeten to taste with powdered sugar or candy. The whites of the eggs must be well whisked up to a stiff froth. Mix all well by pouring from one mug to another several times quickly, raising the hands higher each time; this gives a smooth, creamy appearance. Orange, cherry, cognac brandies, or Idrschwasser can be used in making this drink. A small piece of cinnamon placed in the saucepan with the sherry gives a delicate flavour. Care must be taken not to boil the wine. Just before serving sprinkle a small quantity of grated nutmeg on the top. Use a silver cup. Be careful in taking out the white speck in the eggs. No. 30A.-HATFIELD. gSEIAKB 2 bottles of ginger beer, 1 wineglass of brandy, 1 do. of gin, 1 do. of Noyeau, ©c-K a pint of pure block ice, a few slices of lemon. Use straws. Note.—Werecommend the Piston Fkbezinq JIachinb and Ice Company, Oxford Street, for Block Ice, llefrigerators, &,c.