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

28

The Gentleman's Table Guide.

No. 40A.-P0NCHE A LA ROMAINE. 'AKE 1 bottle of sparkling Moselle, a quart of pineapple water ice, 1 wineglass of peach or orange brandy, 1 liqueur glass of Benedictine; add5whitesof eggs,whisked up to a stiff froth, with 4 ounces of iceing sugar; freeze in a freezing pot, using the spatula well. When frozen, serve in fancy-coloured glasses. N.B.—Any kind of wine can be used in making ponclie it la Eomaine, substituting any other kind of water-ice— peach, cherry, currant, lemon, orange, apricot, raspberry, or Tangerine; using any other liqueur, to taste: cither peach, orange, or cherry brandies. Maraschino, curajoa. Chartreuse, eau d'or, &c.; also the Bed-Heart Bum as a pure spirit. No. 41.-ATH0LE BROSE. 30 1 bottle of "mountain dew," or Scotch whiskey, add and mix thoroughly in a bowl half a pint of heather or virgin honey; the whiskey must be added by degrees till the honey is dissolved.

No. 42.-L0CHEND BROSE. (d, la SIB GEOEGBWABHENDEB.)

^EAT the yolks of 3 new laid eggs WM thoroughly in a bowl, take out the skin ^ or white speck, stir in with the eggs halfa pint of heatherhoney; then add gradually 1 bottle of Scotch whiskey.