A Nice Supper Dish

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take one pint of cream, whip it until stiff, and one ounce of isinglass boiled and strained in about a pint of water. Boil it until reduced to half a pint. Boil in this water and isinglass, a vanilla bean, and when nearly cold, take out the bean, add four ounces of sugar, and when this is blood warm, stir in the cream. Eat with whipped cream.