This is made by putting a quart of milk on the fire, with about six ounces of white sugar. In another vessel beat up the yolks of ten eggs, and pour the milk gradually upon them. Roast your coffee (three or four ounces) till it is of a very light brown color, and gives out all its flavor; break it in a mortar, slightly, and add it, while hot, to your hot custard. Strain through a jelly-bag, pour the cream into cups, and put them to cool. Every thing depends on the coffee being used whilst hot, so as to catch the aroma which goes off as it cools.

Or:- Pour half a pint of cold water on the same quantity of fresh ground coffee in a French coffee-pot, press it down and put on the lid. Stop the mouth of the spout, and when the water has filtered down, pour it off, and return it to the top to filter a second time. Have a custard made with eight eggs to a pint of milk, sweetened to taste. Stir in the coffee, put it in custard cups, and bake in a pan with water half to their tops. Send cold to table.