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French Float


Line a glass dish with stale sponge-cake. Sprinkle with wine.

Make a boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat the whites with pulverized sugar and flavor to taste.

Pour the custard over the cake and place the stiffly beaten whites on top.

Put on the ice and serve very cold.


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365 Foreign Dishes (1908).

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