Trifles. Delicious

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Cover the bottom of a glass bowl, or dish, with lady fingers; break up, and put also half dozen macaroons; pour over them a cup of wine, or diluted extract, to moisten them; then put in three tablespoonfuls of jelly or jam. Pour over this a boiled custard, made with a pint of milk, three eggs and a cup of white sugar. Whip up the whites of two eggs with a cup of white sugar and lemon juice to taste, and when it will stand alone, put it on the custard, and serve.