2932—Punch à la Romaine

Mix sufficient dry white wine, or dry champagne, with one pint of syrup at 22°, to reduce the latter to 17°; add the juice of two oranges and two lemons, a strip of orange and lemon zest, and let infusion proceed for one hour.

Strain the syrup and bring it to 18°.

Freeze in the freezer, until it is somewhat stiff, and mix it with the quarter of its volume of No. 2383, Meringue à l’Italienne (prepared from two egg-whites and three and a half oz. of sugar).

When about to serve, complete with one-fifth pint of Rum, added little by little.

Serve the preparation in glasses, after the style of the Sherbets.

N.B.—For all Sherbets and Punches, one quart of the finished preparation should be allowed for every ten people.