Читать книгу Henley's Formulas, Recipes and Processes (Applied Chemistry) - Various - Страница 517
Bavaroise Au Cognac.
Оглавление—Beat up the yolks of 8 eggs in 1 quart of good milk over the fire, until boiling, then quickly add 5 ounces of sugar and 1/8 quart of fine cognac.