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Paris Curd

(Confectionary.) - (The Lady's Own Cookery Book)







Put a pint of cream on the fire, with the juice of one lemon, and the

whites of six eggs; stir it till it becomes a curd. Hang it all night in

a cloth to drain; then add to it two ounces of sweet almonds, with

brandy and sugar to your taste. Mix it well in a mortar, and put it into

shapes.











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