Finally, Esteemed Readers, we come to the most delicious part of our menu: desserts. Today I offer you some cream, milk & cookies. I hope you will enjoy them! 🙂
Take some almonds, scald them, peel & crush in a mortar. Add little milk, pass everything through a sieve. Beat up four fresh eggs into the mass, while passing through the sieve, & add some more milk slowly-slowly. Add salt & nutmeg. To cook your almond milk put a saucepan in water bath. When the water boils, place a bowl into the saucepan, add little fresh butter, pour your almond milk. Always stir until it gets a creamy consistence. It must be served hot without sugar.
Take a pint of milk & a handful of sugar. Boil them together for about a quarter of an hour. Then beat up one yolk & add into the cream. Boil for sometime more in low heat. Switch off the heat, add the chocolate (enough for the cream to get its colour). Boil for three – four times more, pass through a sieve & serve as you please.
Take some marzipan pastry, add some cinnamon into it, mix it well & make the perfect pastry by rolling & stretching it two times. When you roll your pastry for the second time stretch it as much as you can with a rolling pin, cut into rounds or squares. Put on the paper, cook them into the oven in low heat. Keep them in the cooling oven as soon as they are cooked.
Bon Appétit! 🙂 🙂 🙂
Vive le Roy!
PS. The original recipes you may find in books of Esteemed le Sieur Massailot & le Sieur La Varenne.