Reference > Farmer's Cookbook > COLD DESSERTS > French Easter Cream
  Pudding à I’Adrea Marshmallow Pudding à la Stanley  
CONTENTS · BIBLIOGRAPHIC RECORD

French Easter Cream

1/3 cup raisins
1 tablespoon granulated gelatine
1/4 cup brandy
2 tablespoons cold water
2 cups cream
Maraschino
1/4 cup each
1/2 cup sugar
Slow gin
Yolks 3 eggs
Brandy
1/8 teaspoon salt
1 teaspoon vanilla

Seed raisins, add brandy, and cook in double boiler until raisins are soft. Make a custard of cream, sugar, egg yolks and salt. Remove from range, add gelatine soaked in cold water. Strain, cool slightly, add flavorings, stir until mixture thickens, then add raisins. Mould and chill. Remove from mould, and garnish with Sauterne Jelly (colored violet), cut in cubes, and fresh violets.


CONTENTS · BIBLIOGRAPHIC RECORD
  Pudding à I’Adrea Marshmallow Pudding à la Stanley  
 
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