• Yolks of eggs, 12
• cream, 1½ pint
• sugar, 3 oz.
• little salt
• noyau, maraschino, or cuirasseau, 1½ wineglassful.

On the beaten and strained yolks of twelve new-laid eggs pour a pint and a half of boiling cream which has been sweetened, with three ounces of sugar; add the smallest pinch of salt, and thicken the custard as usual. When nearly cold, flavour it with a glass and a half of noyau, maraschino, or cuirasseau, and add the sliced almonds or not, at pleasure.