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Créme de Noyauc

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. two pints of orange-flower
  2. Spirits
  3. six pounds of rose leaves
  4. Brandy
  5. three pounds of sugar
  6. twelve pints of water
  7. Apricots

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To twenty-four pints, of brandy add four of water, half a pound of} sliced kernels of apricots.
  2. infused in the spirits for some days ;
  3. distil it;
  4. add two pints of orange-flower, water, three pounds of sugar, and twelve pints of water ;
  5. filter or pass through a bag.
  6. Oil of Roses.
  7. — Huile de Roses.
  8. For twenty-four pints of brandy take six pounds of rose leaves, the single rose, if possible, put them to infuse for some time in a jar, adding four pints of water, and distil it aw bain-marie;
  9. put four pounds of sugar and twelve pints of water for the syrup;
  10. colour it na the cochineal infusion, and pass it through a bag.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board