Monastic Cookbook
Brother Victor-Antoine d'Avila-Latourrette, "From a Monastery Kitchen: The Classic Natural Foods Cookbook"
“Pentecost Cream” Recipe
Ingredients:
4 eggs,
2 bottles milk (600ml), 1 bottle cream (600ml),
1 package anisette sponge fingers, 1 can sliced peaches,
1/2 lemon peel,
1/2 cup sugar, 1/2 cup butter, 1/2 cup flour, 1/2 cup icing sugar,
1 tsp vanilla, 1/2 tsp brandy, 1/2 tsp anise, 1/4 tsp nutmeg,
1 pinch nutmeg;
Follow the normal directions for making Christmas Trifle.
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