DESSERTS AND SALADS (CLASSIC REPRINT)

Excerpt from Desserts and Salads1. Wine Chaudeau. - Into a lined saucepan put 36 bottle Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of lemon and the yolks of 6 eggs, place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling point, then instantly remove from the fire, beat a minute longer, pour into a sauce bowl and serve with boiled or.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works._,