A recipe for making ratafia sauce – 3 oz. of ratafias, 1/2 pint of milk; the yolk of 1 egg. Bruise the ratafias and put them in a stewpan with the milk; let it boil, remove from the fire, beat up the yolk of egg, and when the milk has cooled a little stir it in carefully; stir again over the fire until the sauce has thickened a little, but do not let it boil.

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