| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Desserts, German, Cooper |
6 |
Servings |
INGREDIENTS
| 1/2 |
pt |
Heavy cream; whipped |
| 1/4 |
l |
Red or white wine |
| 2 |
|
Eggs |
| 60 |
g |
Sugar |
|
|
Juice of 1/2 lemon |
|
|
Grated lemon peel of 1/2 lemon |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
Mix together, except for whipped cream, in double boiler. Heat on low flame
until it bubbles. Keep stirring with wire whip. After big bubbling, take
from flame; keep stirring. Cool until room temperature. Whip the whipped
cream into mixture. Pour into wine or champagne glasses and refrigerate.
Recipe by: Herr Springer
Posted to recipelu-digest Volume 01 Number 333 by Sewgoode@aol.com on Dec
1, 1997
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