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Ingredients 4 egg yolks
Directions Beat egg yolks with sugar and vanilla; stir in cream, and pour into buttered custard cups.
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.... Image -- Henri Matisse, La Desserte, 1908. |