| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
British |
Sauces, British |
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 2 |
tb |
(2-3 tb) flour |
| 1/2 |
c |
Sugar (see note) |
| 1 |
pt |
Fresh raspberry juice |
INSTRUCTIONS
Beat the eggs. Mix the flour to a smooth paste with a little water. Put
the eggs and the flour paste into a saucepan, add the sugar and juice and
place over a very low flame or in a double boiler so that the contents will
not boil. Whisk until the mixture thickens. It will be light and frothy
and should be served at once. Note: Sugar: recipe calls for 1/4 lb. lump
sugar
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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