Wine Froth Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Put 2 whole eggs and the yolks of 3 eggs in a basin with 1 teaspoon of sugar, the juice of 1 lemon, thin strips of lemon peel, and ¼ of a bottle of Moselle. Stand the basin in a saucepan of boiling water, and beat till very light and frothy.