preparation
Bring the wine, water and spices to boil. Strain. Beat the egg yolks with sugar until lemon colored and slowly add the hot wine mixture, beating constantly until a thick foam forms at the top. Be careful not to curdle the yolks. Serve with wafers. *If you use red wine, do not use egg yolks. Cover 1/2 cup Sago with 2 quarts boiling water and cook for 20 minutes, stirring well. When tender, add grated lemon rind, 4 whole cloves and 1/4 teaspoon cinnamon to the wine and boil for a moment. Strain and add to the Sago. Serve in a tureen, passing sugar, cinnamon and grated lemon rind in a sauce bowl. |