1 pint milk
3 tablespoons sugar
1 package gelatine
3 egg whites, beaten stiff
3 egg yolks
pinch of salt
1 teaspoon almond extract
1 cup cream, whipped
1/4 cup powdered sugar
3 tablespoons maraschino liqueur
Dissolve gelatine in a little cold milk.
Combine milk, egg yolks, sugar and salt in the top of a double boiler, and cook until custard is thick enough to coat a spoon.
Add gelatine, and cook until thick; cool.
Fold egg whites into cold custard with flavoring, and pour into sherbet glasses to set.
Serve covered with maraschino sauce, and topped with a maraschino cherry.
Place the bowl containing cream over a bowl of chopped ice, add maraschino liqueur and beat, adding sugar gradually until it becomes a thick froth.
Note: One tablespoonful of rum may be used instead of the maraschino liqueur, if preferred.
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 Camoion: La fille au chat, 1904.