Family Recipes Cookbook

The cookbook I never got around to finishing…

Charlotte Rousse 11/18/2009

Filed under: Mary Griffith,Sides — dearmasa @ 8:17 AM

Scald a pint of milk. Beat 3 egg yolks with 3 tablespoons sugar. Cook in a double boiler until thick. Add 2 envelopes of gelatine to hot milk. Dissolve gelatine in cold water. One cup of cream whipped and added to egg whites. Flavor with ½ cup sherry wine or any other flavoring.

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One Response to “Charlotte Rousse”

  1. dearmasa Says:

    …as published in Recipes to Remember.


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