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ingredients
½ bottle white wine,
½ teaspoonful cornstarch,
3 eggs (yolks and whites beaten separately),
4 tablespoonfuls sugar and
the peel and juice of ½ lemon;
put all the ingredients except the whites of eggs in saucepan;
beat with an egg beater until just about to boil; then remove from fire;
have the whites beaten to a stiff froth;
add them to the sauce, beat for a minute longer and then serve.
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