Bruised cherries with their stones are infused in spirit of wine to make the ratafia of Grenoble de Teyssere.
Place some small ratafia biscuits on the top and some grated nutmeg.
Brazil nuts, a few drops ratafiaflavouring essence, and 3 teaspoons of mixed spice.
Turn out into a buttered pie dish, garnish with ratafia biscuits and bake in a moderate oven.
That was enough to give the ratafiaof the good man of Neuilly the reputation of being the best in Europe: the king had said so.
The king, after he had drunk a small glass, fancied a second one, and said that he had never tasted such delicious ratafia in his life.
When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries.
We had exquisite wines, and at dessert some ratafia superior to the Turkish 'visnat' I had tasted seventeen years before at Yussuf Ali's.
In the evening I called on Don Diego, where I was regaled with the excellent ratafia I had given the mother, and the whole family began to speak of the obligations Spain owed to the Count of Aranda.
And then, if she were in the humour, she would bring home two or three of her satellites, and sit down to cards and ratafia until the late sunrise shone redly through the cracks of the shutters, with the suggestion of a conflagration.
HAVE ready a small quantity of warm clarified sugar boiled to a carmel height, dip ratafiacakes into it, and place them round the inside of a dish.
Then cut more ratafia cakes into squares, dip them into the sugar, pile them on the others, and so on for two or three stories high.
Soak ratafiacakes in wine, with a little brandy; pour over a thick custard, and cover with a froth of the white of eggs, flavored with wine and sweetened with white sugar.
Cover the bottom of your dish with maccaroons and ratafia cakes; just wet them all through with mountain wine or raisin wine; then make a boiled custard, not too thick, and when cold pour it over them.
Ratafia cake is made in the same manner, only keep out two ounces of the almonds, and put in their stead two of apricot kernels; if you have none, use bitter almonds.
Then stir it over the fire until it thickens; if you like it richly perfumed, add one grain of ambergris, and if you wish to give it the ratafia flavour, beat some apricot kernels with it.
Three ounces of sweet almonds, and one of apricot or peach kernels, make ratafia flummery.
When it is sent to table, put in a few ratafia biscuits.
Add a few drops of essence of ratafia to some sweetened arrowroot or to some butter sauce.
Preceding them, Duhamel described the Grosse Cerise a Ratafia "as one praised for confitures and preserving," which is probably this cherry.
The fruit is also very extensively employed in the preparation of the liqueurs known as kirschwasser, ratafia and maraschino.
Ratafia is similarly manufactured, also by preference from a gean.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "ratafia" in a variety of sentences. We hope that you will now be able to make sentences using this word.
