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Saturday, September 11, 2010

French Float.

Just 4 u

Line a glass dish with stale sponge−cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and
flavor with rose−water. Beat the whites with pulverized sugar and flavor to taste. Pour the custard over the
cake and place the stiffly beaten whites on top. Put on the ice and serve very cold.

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