Is made like aniseed water, the only difference is, that an additional pound of sugar is necessary to make the sirup.
Put two glasses of water and two ounces of fresh butler into a stewpan, and when the liquid boils take it from the fire, and mix with it six ounces of sifted flour; amalgamate it thoroughly, so that it may be quite free from lumps; then dry it over the fire. Take it out of the saucepan, and add to it two eggs, and two ounces of powder-sugar; mix them well in, and then put in two more eggs and the zeste of a lemon minced fine: when these are also well incorporated, add another egg or two, if the paste (which should be rather firm,) will bear them. Sprinkle your paste slab with flour, cut the paste into pieces, each the size of a walnut; roll these with as little flour as possible, to about three inches long, and as you roll them place them on a baking-tin, two inches apart; dorez and bake them in a tolerably warm oven till they are firm. Then cut some anise into fillets, boil a quarter of a pound of sugar to casse, and the moment it reaches that degree set it by the side of the fire that the sugar may not lose its whiteness; dip the top and one side of each petit pain in the sugar as quick as possible, and as you take them out, strew the anise over them lightly. Red anise is also used for thse petit pains.
Choose eight ounces of new green anise, sift it well to free it from the dust, and then infuse in six pints of brandy, with the zestes of three lemons, and half an ounce of cinnamon; in a week's time distil it over a moderate fire, put a pint of water into the alembic; take care to collect the phlegm before you draw off the aniseed water. Dissolve three pounds of sugar in three pints of water. As the anise contains an acid salt, which renders this liqueur milky, the following proceeding is necessary: - Reserve a pint of the water from that in which you dissolved the sugar, and mix with the white of three or four eggs, well whipped, and while the sirup is hot put to it this egg-water and the aniseed water; stir it over the fire until the whole is hot without boiling; then put it into a glass jar, cork it well, and let it stand; the next day bottle and filter it.
Take two ounces of green aniseed, half a pound of aniseed, two ounces of coriander, and the same of fennel seeds. Bruise, and put them, with sixteen pints of brandy, into an alembic bain-marie. Then dissolve thirteen pounds of sugar in two quarts of river water.
Which must be put to your liqueur when distilled. Filter and bottle it.