The Buffet Blue Book by John H. Considine (1912, p.63)
| 0.67 jigger | cognac — cognac brandy | base |
| 0.5 large mixing glass | ice — Fine ice. | base |
| milk — fresh milk | dilution | |
| curacao — curacoa | modifier | |
| 0.33 jigger | yellow chartreuse — Source gives 1-3 jigger. | modifier |
| 1 egg | egg — fresh egg | other |
| 1 spoonful | sugar | sweetener |
- Shake the ice, sugar, cognac brandy, yellow Chartreuse, fresh egg, and milk in a large mixing glass half full of fine ice.
- Strain into a tall glass, dash curacoa on top, and serve.
Ice: Ice