A bean recipe for every taste:
Editor’s note: This collection of recipes was compiled from one of the largest private collections of cookbooks from the 17th to 19th centuries, and the language was carefully adapted to modern usage.
Sugar and egg yolks are stirred until creamy, a little cooled coffee, cognac and milk or possibly cream (1) are added, the cooled quantity is beaten until boiling and the dissolved gelatine is added. When the mixture starts to stiffen, add the stiff beaten egg whites and the whipped cream (2), pour it into the prepared mold and let it stiffen. Before use, the cream is turned out and garnished with whipped cream of your choice.
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