_Ingredients._—1 Seville orange, 1 tablespoonful of brandy, ¼ lb. of
loaf sugar, the yolks of 4 eggs, 1 pint of cream. _Mode._—Boil the rind
of the Seville orange until tender, and beat it in a mortar to a pulp;
add to it the brandy, the strained juice of the orange, and the sugar,
and beat all together for about 10 minutes, adding the well-beaten
yolks of eggs. Bring the cream to the boiling-point, and pour it very
gradually to the other ingredients, and beat the mixture till nearly
cold; put it into custard-cups, place the cups in a deep dish of
boiling water, where let them remain till quite cold. Take the cups
out of the water, wipe them, and garnish the tops of the creams with
candied orange-peel or preserved chips. _Time._—Altogether, ¾ hour.
_Average cost_, with cream at 1_s._ per pint, 1_s._ 7_d._ _Sufficient_
to make 7 or 8 creams. _Seasonable_ from November to May.
_Note._—To render this dish more economical, substitute milk for the
cream, but add a small pinch of isinglass to make the creams firm.