This is merely very strong coffee added to a large proportion of
good hot milk; about 6 tablespoonfuls of strong coffee being quite
sufficient for a breakfast-cupful of milk. Of the essence which
answers admirably for _café au lait_, so much would not be required.
This preparation is infinitely superior to the weak watery coffee so
often served at English tables. A little cream mixed with the milk,
if the latter cannot be depended on for richness, improves the taste
of the coffee, as also the richness of the beverage. _Sufficient._—6
tablespoonfuls of strong coffee, or 2 tablespoonfuls of the essence, to
a breakfast-cupful of milk.