Photo: Sara Cervera
Ingredients
- two drops of the essence will pro- duce the same effect
- a pint of cream
- a spoonful of aniseed
- a small piece of ambergris will flavour a pint of cream
- two drqps of the essence will be enough
Directions
1
This is prepared in the same manner^ only substituting cinnamon for vanilla. Two drqps of the essence will be enough for a pint of cream.
2
MOUSSE A l'aIOS.
3
Put into a pan^ with a cover, a spoonful of aniseed and a pint of cream; put this into a bain maree of boiling water, and take it off the fire; let it infuse two hours, then strain the cream through a tamis; let it cool, sweeten it, and whip the cream, as before directed, to a mousse.
4
MOUSSE A l'aMBEEGBIS.
5
A small piece of ambergris will flavour a pint of cream, or two drops of the essence will pro- duce the same effect ; put it to the cream, add sugar to taste, and whip it as before.
By Frances Crawford ·
Recipe sourced from
internet_archive