Recipe No. 2

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
  • 1 whole egg


Put sugar, salt, whole egg, yolks, and wine into top part of 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 top part touch the water. Beat with a hand whisk or hand mixer until mixture is tripled in volume. When it is starting to go down in volume, add the Kirsch, remove from the heat, and beat until cool. Pour