1/2 pint milk
2 eggs, separated
12 macaroons
1/2 pint whip cream
3 red cherries
1/2 cup sugar
1 tablespoon gelatine
2/3 cup red wine
1/2 cup chopped nuts

Place milk, sugar and beaten egg yolks in a double boiler and cook to a soft custard.

Remove from stove and add gelatine that has been soaked in 1/2 cup cold water.

Add crumbled macaroons and wine, then fold in stiffly beaten egg whites.

Pour into dessert glasses.

To serve, sprinkle with nuts, add a spot of whipped cream and top with a cherry.

Serves 8.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Charles Angrand: Couple dans la rue, 1887.

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