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Puddings and Creams
White Wine Sauce (using potato flour, sugar, eggs and lemon)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 cup white wine
1/2 cup water
1/4 cup sugar
1 teaspoon potato flour
3 slices lemon
1/8 teaspoon cinnamon
4 egg yolks, beaten
4 egg whites, beaten stiff



Directions

Boil wine, water, lemon, and cinnamon with sugar until well flavored.

Moisten flour with a little water, then stir into wine mixture until smooth; pour mixture gradually over egg yolks, stirring constantly to avoid curdling.

Return mixture to saucepan, add egg white, and heat, stirring constantly; pour into a sauce bowl, and top with remaining egg white sweetened with sugar.


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 -- Edgar Degas: Le Cafe concert des Ambassadeurs, 1876-1877.

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