- 2 cups milk
- 3 eggs
- 1½ squares unsweetened chocolate
- ¼ cup sugar
- 3 oz. ground macaroons
Make a custard of the eggs, milk, sugar and chocolate. Cook it in a double boiler until it thickens. Take from the fire and add the finely ground macaroons, stirring and beating the mixture until it is smooth. Pour into a buttered mould and chill thoroughly on the ice.
Signorina Irene Merlani.
ZABAIONE
- 1 wineglass Marsala or Madeira wine (¼ cup)
- 1 tablespoon sugar
- 2 eggs
Beat the eggs, beat in the sugar, add the wine. Cook over a slow fire, beating constantly until the mixture begins to thicken. Take from the fire and continue to beat a moment so the mixture will not cook to the side of the hot vessel. It should be a smooth, frothy cream. It is eaten hot, poured over sponge cake or served in tall glasses. A scant teaspoon of cinnamon may be added by way of variety.
It is best to cook Zabaione in a double boiler or in a dish set into a larger one of boiling water, to prevent its curdling.
Orange or other fruit juice may be substituted for the wine, but Marsala is the original and authentic ingredient. Made with fruit juice it becomes an acceptable pudding sauce.
Pensione Santa Caterina, Siena.