Brother Victor-Antoine d'Avila-Latourrette, "From a Monastery Kitchen: The Classic Natural Foods Cookbook"

“Pentecost Cream” Recipe

Ingredients:

• 4 eggs,

• 2 bottles milk (600ml), 1 bottle cream (600ml),

• 1 package anisette sponge fingers, 1 can sliced peaches,

• 1/2 lemon peel,

• 1/2 cup sugar, 1/2 cup butter, 1/2 cup flour, 1/2 cup icing sugar,

• 1 tsp vanilla, 1/2 tsp brandy, 1/2 tsp anise, 1/4 tsp nutmeg,

• 1 pinch nutmeg;

Follow the normal directions for making Christmas Trifle.

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