Line the bottom and sides of a deepdish with slices of sponge cake (or?). Wet them with 1/3c. wine, and fill the dish nearly to the top with rich boiled custard.*
Season 1/2 pint of heavy cream with 1 T. wine and 1 T. sugar. Whip the cream to a froth and lay it on the custard. Cover and decorate with the remaining 1/2 pint whipped cream, preserves of any kind, candied fruits, and angelilca.
*Boiled custard-takes about 30-45 minutes. (See recipe.)
This recipe has been added to the following public cookbooks:
Dazzling Desserts
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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