Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take the yolks of ten eggs; add to them ten tablespoonfuls of pulverized sugar, three pints of new milk, and one pint of the best brandy (whiskey will do). Beat up the whites the last thing, and stir in, after the liquor is poured in.