Title: Trifle [Empire Cookery]
Categories: Dessert Aussie
Yield: 1 Servings

6		Sponge cakes, or more, cut in half.
		Macaroons
1	c	Sherry
1	tb	Brandy
3/4	pt	Custard
		Cream, whipped
		Ratafias
		Crystalised cherries
		Almonds, blanched, and thinly sliced.

6 or more small sponge cakes cut in halves, and spread with apricot or raspberry jam; place in a glass dish, then place on top some good macaroons, pour over a cup of sherry to which has been added a tablespoon of brandy, let soak well in, then pour over good boiled custard, on top of that cover with whipped cream, then decorate with ratafias, crystalised cherries and sliced thinly blanched almonds. from THE EMPIRE COOKERY BOOK published 1940 typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 02-27-98 (12:56) The Once And Future Legend (1) Cooking

previous

next