2935—Bischoff

Put into a basin one bottleful of Champagne, one Sherry-glassful of “tilleul” infusion, one orange and one lemon, cut into thin slices, and enough syrup at 32° to bring the preparation to 18°. Let maceration proceed in the cool for an hour. This done, strain the whole; freeze it like a Granité, and finish it with four liqueur-glassfuls of liqueur-brandy.

Serve in bumpers.