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Mix ½ tablespoonful flour with a piece of butter the size of an egg;
add 1 cup boiling water;
when well mixed together add ½ cup Rhine wine,
the peel and juice of ½ lemon,
4 tablespoonfuls sugar, a piece of cinnamon and the yolks of 3 eggs;
place in a saucepan over the fire and beat with an egg beater till the sauce comes to a boil;
instantly remove and add ½ cup rum.
In place of rum, brandy may be used.
Note.—The eggs may be omitted and 1 tablespoonful flour used instead of ½.
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