Line a dish with macaroons, wet them with wine, put over this a box or
quart of strawberries, and sugar them well.
Beat the yolks of four eggs
with one small cup of sugar, grated rind of lemon and half its juice.
Beat the whites to a stiff froth, and half the yolks; pour over all in
your pudding dish. When baked spread the other half of the whites on
top, having previously sweetened the remaining whites with sugar.
Eat cold with whipped or plain cream.