Beat separately the yolks and whites of ten eggs, the yolks to a soft
cream. To the beaten yolks add one pound of granulated sugar, beating
until fully blended and very light. Let one quart of fresh milk come to
a boil and pour over the yolk of egg and sugar, stirring constantly
until well blended. To this add one gill of French brandy or one-half
pint of good whisky. On top of this place the beaten white of egg and
grated nutmeg. Serve either hot or cold.