6 oz. of grated cocoa-nut 6 oz. of rice flour 1/2 a
teaspoonful of mace; seasoning to taste of cayenne and salt; 1/4 of a
pint of boiling cream 3 quarts of medium stock No. 105.
Method:
Take the dark rind from the cocoa-nut, and grate it down small
on a clean grater; weigh it, and allow, for each quart of stock, 2 oz.
of the cocoa-nut. Simmer it gently for 1 hour in the stock, which should
then be strained closely from it, and thickened for table.
