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Hungarian Madartej
(Bird's Milk)

3 eggs
3 egg yolks
2/3 cup sugar
1 tsp flour
2 1/2 cups milk
1/4 tsp salt
1 tsp vanilla extract

Beat eggs and egg yolks lightly with a fork and strain them (to
remove cords) directly into the top of a glass or stainless steel
or enameled double boiler. Stir in sugar; sift and stir in flour.
Scald milk in a separate saucepan, heating just until bubbles form
around the edges. Gradually stir the milk into the egg mixture,
and cook over simmering, but not boiling water, stirring constantly
with a wooden spoon until the mixture coats a metal spoon. Remove
from heat immediately, stir in the salt and vanilla, and pour into
a large shallow bowl. Stand the bowl in cold water to cool rapidly,
then chill in refrigerator.


The Meringue

2 egg whites
1/8 tsp cream of tartar
dash of salt
1/2 tsp vanilla extract
1/4 cup sugar
2 cups milk

Beat egg whites with cream of tartar and salt until frothy. Add
vanilla and then add sugar one tablespoon at a time, beating well
after each addition. Continue beating until stiff and shiny. Heat
milk in a frying pan. When bubble start to form around the edges,
drop in the egg white mixture a tablespoon full at a time. Do not
cover. Cook over low heat until the meringues are firm, but not
hard, about 5 minutes. Using a slotted spoon, lift them carefully
out of the milk and slide them onto the custard. Chill until ready
to serve.

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13 of 15 people found the following review helpful:
Taste: Ease of Prep: Appearance:
milk of life, November 20, 2004 - 04:31 PM
Reviewer: andrew zubriczky from toronto, canada
the thick sweetness of the sugary egg sauce stunned me to silence.The merague melted effervescently in my mouth. I felt lifted,elevated to an almost primal taste sensation. It was light, sweet and frothy. I have never tasted anything so sweet since i first lifted my lips from my mothers breasts.

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