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22
DRINKS
A
LA
MODE
Punch
k
la
Cardinal
was
made
by
cutting
the
rind
of
green
bitter
oranges
very
thin,
and
allowing
it
to
dry
for
a
few
hours
in
the
air,
then
roasting
to
a
golden-brown
colour,
after
which
it
was
put
into
a
bottle
and
covered
with
deodorised
alcohol,
corked
up
tightly,
and
set
in
the
sun
for
a
week.
This
infusion
was
put
into
sherbet
^
prepared
in
the
same
way
as
for
Roman
punch,
except
that
the
rum
was
left
out
and
champagne
only
used,
and
sufficient
of
the
bitter
orange
infusion,
which
should
be
the
prin-
cipal
flavour.
This
should
be
tinted
a
fine
red
colour
with
a
little
carmine.
Punch
a
la
Fran^aise.
Boil
a
quarter
of a
pound
of
sugar
in
a
gill
of
water,
then
add
eight
or
nine
lumps
of
sugar
rubbed
on
the
rind
of
a
lemon,
the
juice
of
a
lemon,
half
a
pint
of
brandy,
and
a
wineglassful
of
rum.
Heat
it,
but
do
not
let
it
boil
;
pour
it
into
a
bowl,
set
fire
to
it,
and
serve
whilst
blazing.
Punch
la
Papp.
Original
Vatican
Recipe.
Prepare
a
very
rich
pine-appleade
or
sherbet
;
make
it
a
little
tart
with
lemon
juice,
taking
the
greatest
care
that
none
of
the
zest
or
oil
from
the
yellow
rind,
or
the
bitterness
from
the
white
pith,
be
allowed
to
enter
into
the
composition
of
this
sherbet.
In
order
to
be
certain
of
this
it
is
best
^
See
p.
23.