Infuse an ounce of the best green tea in half a pint of boiling milk, simmer it five minutes, then strain it through a tammy, pressing the leaves well. Boil a pint of rich cream, add to it the yolks of four eggs, well beaten, and a sufficient quantity of clarified sugar; pour this whilst hot to the milk, stir them together well; put in as much clarified isinglass as will set it, and pour the cream into the mould, or glasses; place them on ice; when perfectly cold, turn it out of the mould, or serve in the glasses.