À l’Antlers, 319. À la Provençale ¼.
Pepper ⅔ cup seasoned cracker crumbs Scald milk, when lukewarm add yeast cake, dissolved in ¼ cup butter ⅓ cup brown sugar 1 teaspoon lemon juice Yolks 2 eggs 2 tablespoons.
Pepper ⅔ cup seasoned cracker crumbs Scald milk, when lukewarm add yeast cake, dissolved in ¼ cup butter ⅓ cup brown sugar 1 teaspoon lemon juice Yolks 2 eggs 2 tablespoons.