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Ingredients 3 tablespoons butter
Directions Cream the butter; gradually beat in the sugar until light.
Notes The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. It was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo of store-bought meringue crisps: Mary Melfi. |