Recipe provided by Elsbeth Lewin of the Princeton Chapter.
Wine Sauce for Matzoh Charlotte
|½||tbs. Potato Starcht|
|1||pt. dry Sauterne|
Cream eggs and sugar in a saucepan.
Dissolve potato starch in water and add to mixture - add wine and cinnamon.
Bring to a boil while beating constantly.
Remove from fire, take out cinnamon and chill.