Jaunemange Recipe

Steep two ounces of isinglass for an hour in a pint of boiling water;

put to it three quarters of a pint of white wine, the juice of two

oranges and one lemon, the peel of a lemon cut very fine, and the yolks

of eight eggs. Sweeten and boil it all together; strain it in a mould,

and, when cold, turn it out. Make it the day before you use it.

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