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Simple Noyeau Cooking Recipe

Below is the quick and easy cooking recipe for Noyeau.

To three pints of French brandy, put four ounces of bitter almonds, or peach meats, and a couple of ounces of sweet almonds—they should be bruised before they are mixed with the brandy. Add half an ounce each of powdered cinnamon and mace, a quarter of an ounce of cloves. Let the whole remain a fortnight, shaking it up well each day, then drain off the brandy into another bottle, and put to the almonds a quart of water. Let it stand three days, then turn back the brandy, and put in a pound and a half of white sugar. Let the whole remain a week, stirring it up frequently, then strain the liquor off, free from the dregs, into bottles for use.


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