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Apricot Burnt Cream

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







Boil a pint of cream with some bitter almonds pounded, and strain it

off. When the cream is cold, add to it the yolks of four eggs, with half

a spoonful of flour, well mixed together; set it over the fire; keep

stirring it till it is thick. Add to it a little apricot jam; put it in

your dish; sift powdered sugar over it, and brown it with your

salamander.










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