| 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
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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