Mousse a LA Oannelle

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• two drops of the essence will pro- duce the same effect
• a pint of cream
• a spoonful of aniseed
• a small piece of ambergris will flavour a pint of cream
• two drqps of the essence will be enough

Directions

1. This is prepared in the same manner^ only substituting cinnamon for vanilla. Two drqps of the essence will be enough for a pint of cream.

2. MOUSSE A l'aIOS.

3. Put into a pan^ with a cover, a spoonful of aniseed and a pint of cream; put this into a bain maree of boiling water, and take it off the fire; let it infuse two hours, then strain the cream through a tamis; let it cool, sweeten it, and whip the cream, as before directed, to a mousse.

4. MOUSSE A l'aMBEEGBIS.

5. A small piece of ambergris will flavour a pint of cream, or two drops of the essence will pro- duce the same effect ; put it to the cream, add sugar to taste, and whip it as before.