CREME BRUN.





Boil a large cup of cream, flavor with essence of almonds and
cinnamon, and then mix with it the yolk of three eggs, carefully
beaten and strained, stirring one way to keep it smooth; place it on a
dish in small heaps, strew over powdered sugar and beaten almonds, and
brown with a salamander.





CRECY SOUP (BELGIAN RECIPE) CRÊME DE POISSON À LA ROI ALBERT facebooktwittergoogle_plusredditpinterestlinkedinmail

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