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Ingredients 4 egg yolks
Directions Mix egg yolks with the sugar, and all but 24 nuts, unblanched and ground fine.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |