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Fancy Drinks
The joUowing miscellaneous collection of fancy bever
ages embraces a number of French, Spanish, English, Rus
sian, Italian, German and American recipes. Many of them
are rather troublesome to prepare, and some of them, which
we have tried, have not yielded the satisfaction expected or
desired.
...II8 ...
POUSSE l'amour
Use a sherry glass
One-half glass of mara
schino.
Yolk of one egg.
Sufficient vanilla cordial to
surround the egg.
One tablespoonful of fine old
brandy.
First, pour in the maraschino, then introduce the yolk with
a spoon, without disturbing the maraschino, next carefully
surround the egg with vanilla cordial, and lastly put the
brandy on top.
Inmaking a pousse of any kind the greatest care should
be observed to keep all the ingredients composing it sepa
rate. This may best be accomplished by pouring the different
materials from a sherry wine glass.
It requires a steady hand and careful manipulation
to succeed inmaking a perfect pousse.
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