Madeleine Kamman

Frau Pelizaeus Weinsauce

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

In Old French this type of recipe was called a chaudeau (meaning, warm water) because it was made over warm water. This version of the German chaudeau comes from a dear friend in the Saargebiet, who taught it to me when I was all of seventeen.

Ingredients

  • 4 large eggs
  • 4 large egg yolks
  • ¾ cup granulated sugar

Method

In an enameled cast-iron saucepan ribbon the whole eggs, egg yolks, sugar, and salt together with an electric mixer. Place over low heat and gradually add the wine. Continue beating until the mixture is thick and feels warm to the finger (165° to 170°F). Pour into sherbet glasses and serve warm or chilled.