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PEACHE
FLAMBE
From Jac’s mother, Minnette Holzman.
...or any other fruit except pineapple. Warm the fruit to which a scant
teaspoon of cornstarch has been added, spooning syrup over fruit until
sauce is slightly thickened.
Transfer to lighted chafing dish, bring to table, pour over brandy or
any cordial and flame. (This whole process may be done in the chafing
dish at the table if so desired.)
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