Punch a la Romaine Recipe

French Brunch

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Ingredients:

Taken from the Escoffier Cook Book VERBATIM
Mix sufficient amount dry white wine, or dry champagne, with one pint of syrup at 22 deg., to reduce the latter to 17 deg;add the juice of two oranges and two lemons, a strip of orange and lemon zest, and let the infusion proceed for one hour
Strain the syrup and and bring to 18 deg.
Freeze until it is somewhat stiff, and mix it with the quarter of its volume of Italian meringue(prepared from two egg whites and three and a half oz. of sugar).

Directions:

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

Serve the preparation in glasses,after the style of the the sherbets. For all sherbets and punches, one quart of the finished preparation should be allowed for every ten people.

"Romaine" refers to various French dishes inspired by the cuisine of the Italian region of Latium.

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Submitted 6/13/05.
Source: Escoffier
Submitted By: Eileen Werth
crzylegs@erols.com
Punch a la Romaine


Le Creuset Stoneware 2-Quart Pitcher