1872 The Gentleman's Table Guide (2nd edition)

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The Gentleman's Table Guide.

No. 40A-P0NCHE A LA ROMAINE. JAKE 1 bottle of sparkling Moselle, a ^quart of pineapple water ice, 1 wineglass of peach or orange brandy, 1 liqueur glass ofBenedictine; add5whites of eggs,whisked up to a stiff froth, with 4ounces 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 naed in making poncJie i 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, Curasao, Chartreuse, eau d'or,&c.; also the Red-Heart Rum as a pure spirit. No. 41.—ATHOLE BROSE. |0 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 SIR GEORGE WARRENDER.) ^I^THEAT the yolks of 3 new laid eggs thoroughly in a bowl, take out the skin or white speck, stir in with the eggs half a pintof heather honey; then add gradually 1 bottle of Scotch whiskey.