Chapter XXII · Drinks and Refreshments · No. 2946
2946—Punch Marquise
Put into a small, copper saucepan one quart of Sauterne wine, half-lb. of loaf-sugar, and the zest of the rind of one lemon bound round a clove. Dissolve the sugar; heat the wine until it becomes covered by thin white froth, and pour it into a punch-bowl after having withdrawn the zest and the clove.
Add half a pint of burnt brandy; set it alight and let it burn itself out.
Serve with a thin slice of lemon in each glass.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2946, p. 818. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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