The Buffet Blue Book by John H. Considine (1912, p.67)

0.25 glasscognac base
0.25 glasscreme de noyau base
0.25 glassGreen Chartreuse modifier
  1. Layer the creme de noyau, green Chartreuse, and cognac in a pousse cafe glass.
  2. Serve.

Amounts are preserved conservatively from a damaged OCR line as quarter-glass layers.

See also: Jersey Lily Pousse Cafe, Pousse L'Amour