| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sherry |
| 2 |
tb |
Flour |
| 2/3 |
c |
Apricot jam, strained |
| 1/2 |
ts |
Lemon rind, grated |
| 3 |
tb |
Lemon juice |
| 3 |
tb |
Orange juice |
| 3 |
|
Egg yolks |
INSTRUCTIONS
Servings: 1
Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind and
juice, and orange juice. Stir until smooth. Place in a heavy saucepan.
Cook over low heat, stirring constantly until thick.
Stir a few tablespoons of hot sauce into egg yolks. Then pour egg yolks
into remaining hot mixture, continuing to stir. Cook and stir a few more
minutes, being careful not to boil, until cream is smooth and thick.
From "The Art of Fine Baking" by Paula Peck, copyright 1961
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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