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.
Charlotte Rousse 11/18/2009