Genoises a la Reine, or her Majesty’s Pastry

• Nouilles of 4 eggs
• cream or milk, 1½ pint
• butter

Make some nouilles, with the yolks of four fresh eggs, and when they are all cut as directed there, drop them lightly into a pint and a half of boiling cream (new milk will answer quite as well, or a portion of each may be used), in which