French Flummery
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- a quart of cream
- an ounce of ifinglafs beat very fine
- Water
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
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- PUT an ounce of ifinglafs beat very fine into a quart of cream, and mix them well together.
- Let it boil gently over a flow fire for a quarter of an hour, and keep ftirring it all the time.
- Then take it off, fweeten it to your tafte, and put in a fpoonful of rofe water, and another of orange-flower-water.
- Strain it, and pour it into a glafs or bafon, and when it is cold, turn it out.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Spatula
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Sieve