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Ingredients 8 egg yolks
Directions In the top of a double boiler, beat the egg yolks and sugar with a wire whisk until thick.
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. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- James Tissot, Les Peintres et leurs epouses au restaurant Ledoyen, 1895. |