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
- Water
- an ounce of ifinglafs fine
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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- Ec>AT half an ounce of ifinglafs fine, put to it a quart of cream, and mix them well together.
- Let it boil foftly over a flow fire for a quarter of an hour, and keep iHrring it all the time.
- Then take it off, fweeten it to your tafte, and put in a Ipoonful of rofe-water, and another of orange-flower water.
- Strain it, and pour it into a glafs or bafon, or whatever elfe you pleafe, and when it be 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