Egg Sponge
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Unsalted butter |
| 6 | tb | All-purpose flour |
| 1 1/4 | c | Milk |
| Freshly grated nutmeg to taste | ||
| 4 | Eggs; separated, the whites at room temperature | |
| 1/2 | c | Freshly grated parmesan |
| 1 | pn | Cream of tartar |
Advertisement
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Unsalted butter |
| 6 | tb | All-purpose flour |
| 1 1/4 | c | Milk |
| Freshly grated nutmeg to taste | ||
| 4 | Eggs; separated, the whites at room temperature | |
| 1/2 | c | Freshly grated parmesan |
| 1 | pn | Cream of tartar |