Macaroon Cream from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Crumble six macaroons, soak them in a pint of Milk; add one tablespoonful of Orange Flower Water, in which you have put half of a mashed Praline, and add sugar, and the yolks of four fresh Creole E...
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Ingredients
- 6 Macaroons
- A Pint of Milk
- A Tablespoonful of Orange Flower Water
- ½ of a Praline
- ¼ Cupful of Powdered White Sugar
- The Yolks of 4 Fresh Eggs
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