223 / 244
Fonclies
ci
la
Bomaine.
223
1
glass
Cognac
brandy,
1
glass
best
rum,
4-
pint
champagne,
2
glasses
dry
sherry
;
stir
the
lemon
ice
in
a
basin
;
add
the
frothed
whites,
beaten
up
into
a
stiff
paste,
with
the
pounded
sugar;
mix
the
spirit
and
wine
;
freeze
in
freezing-pot,
and
serve
in
coloured
glasses.
Ponche
a
la
Bomaine,
ci
la
Somerset
.
—
Quart
of
lemon-water
ice,
pint
of
Amontillado,
liqueur-
glass
of
Chai’treuse,
bottle
of
Champagne,
frothed
whites
of
4
eggs,
4
oz.
of
sugar.
Proceed
as
shown
in
previous
formula.
Ponche
ci
la
Bomaine,
ci
la
Beid
.
—
Quart
of
lemon-water
ice,
gill
of
rum,
pint
of
Chablis,
the
whisked
whites
of
4
eggs,
with
4
oz.
powdered
sugar;
freeze
by
the
usual
method.