Fill the bottom of a dish with macaroons, soak them 
with white wine, and pour over them a custard made of 
twenty eggs, a pint and a half of cream, and a pint of 
new milk, with the addition of such sweetmeats as may 
be agreeable. The dish may be lined with puff paste; 
but care must be taken that it is not baked too much. 
 

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