Grand Brule a la Boulanger From a Gourmet

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

The crowning of a grand dinner is a brule. It is the piece de resistance, the grandest pousse cafe of all. After the coffee has been served, the lights are turned down or extinguished, brule is brought in and placed in the centre of the table upon a pedestal surrounded by flowers. A match is lighted, and after allowing the sulphur to burn entirely off is applied to the brandy, and as it burns it sheds its weird light upon the faces of the company, making them appear like ghouls in striking contrast to the gay surroundings. The stillness that follows gives an opportunity for thoughts that break out in ripples of laughter which pave the way for the exhilaration that ensues.

Pour into a large silver bowl two wineglasses of best French brandy, one half wineglass of kirsh, the same of maraschino, and a small quantity of cinnamon and allspice. Put in about ten cubes of white sugar; do not crush them, but let them become saturated with the liquor. Remove the lumps of sugar, place in a ladle and cover with brandy. Ignite it as before directed, then lift it with the contents from the bowl, but do not mix. After it has burned about fifteen minutes serve in wine glasses. The above is for five persons, and should the company be larger add in proportion. Green tea and champagne are sometimes added.