luncheon or dinner.
COFFEE MOUSSE
½ pint milk, 2 eggs, 2 oz sugar, 3
leaves gelatine (rather under ½ oz), 1
after-dinner coffeecupful of very
strong, unsweetened black coffee, ¼
pint double cream.
Make a thin custard of the milk
and yolks of eggs previously
thoroughly whisked with the sugar.
Strain and leave to cool.
Put the gelatine leaves cut into
small pieces into the prepared
coffee in a small pan or a cup, and
place this in or over hot water. Stir
until the gelatine has dissolved.
Leave to cool and strain into the