Recipe No. 1

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 tablespoons sugar
  • Dash of salt
  • 3 egg yolks


Put sugar, salt, yolks and white wine into top part of a double boiler. If using a chafing dish, use the water bath. Heat water in bottom part, but do not let water boil and do not let the part with the egg yolks touch the water. Beat mixture over simmering water with a hand whip or electric hand mixer. Whip until tripled in volume. Add Kirsch. Spoon over French-fried fruit or other desserts.</