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Recipe Details

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Summary

Name: French Float.

Category: International

Ingredients and Directions

Line a glass dish with stale sponge−cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and

flavor with rose−water. Beat the whites with pulverized sugar and flavor to taste. Pour the custard over the

cake and place the stiffly beaten whites on top. Put on the ice and serve very cold.