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9/04/2010
Raspberry Sauce
Set a saucepan on the stove with 1½ cups raspberry juice, ½ cup water, the juice and peel of 1 lemon, sugar to taste, 1 teaspoonful cornstarch and the yolks of 3 eggs; beat constantly with an egg beater until it comes to a boil; quickly remove it from the fire; beat for a few minutes longer; beat the whites of the 3 eggs to a stiff froth and stir them into the sauce.
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