1891 Drinks à La Mode by Mrs de Salis

DRINKS A LA MODE

22

Punch k la Cardinal was made by cutting the rind of green bitter oranges very thin, and allowing it to dry for a few hours in the air, then roasting to a golden-brown colour, after which it was put into a bottle and covered with deodorised alcohol, corked up tightly, and set in the sun for a week. This infusion was put into sherbet ^ prepared in the same way as for Roman punch, except that the rum was left out and champagne only used, and sufficient of the bitter orange infusion, which should be the prin- cipal flavour. This should be tinted a fine red colour with a little carmine. Punch a la Fran^aise. Boil a quarter of a pound of sugar in a gill of water, then add eight or nine lumps of sugar rubbed on the rind of a lemon, the juice of a lemon, half a pint of brandy, and a wineglassful of rum. Heat

but do not let it boil ;

pour it into a bowl, set

it,

and serve whilst blazing.

fire to it,

Punch

la Papp.

Original Vatican Recipe.

Prepare a very rich pine-appleade or sherbet ; make it a little tart with lemon juice, taking the greatest care that none of the zest or oil from the yellow rind, or the bitterness from the white pith, be allowed to enter into the composition of this sherbet. In order to be certain of this it is best

See p. 23.

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