Beverages

The following dish was a popular choice for bridge luncheons in the 1960s.

You may have to ask your butcher to reserve the marrow bones for this luxurious main course , but the result is well worth the effort. Roasted potatoes and steamed spinach make perfect accompaniments. Begin preparing this a day ahead.

For this recipe you will need 25 fluted molds, 2 1/2 inches across the top, 1 1/2 inches across the bottom, and 1 inch deep. Molds are available at some cookware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901.

Begin preparing this lovely dessert at least five hours before serving.

Cornmeal in the crust gives a nice contrast to the creamy filling in this dessert.

Can be prepared in 45 minutes or less.

Pack the fruit and sauce separately, and keep the sauce chilled.

When showing me his straightforward technique for making this traditional dessert, chef Cesare Giaccone (at Da Cesare restaurant in Albaretto della Torre) credited a parish priest in a nearby hamlet for giving him new understanding of zabaglione. Whether that meant pointers or inspiration was hard to tell, but knowing that this ambrosia has such a godly source allows me to enjoy it even more!

Can be prepared in 45 minutes or less.

Rich, refreshing and easy — the perfect finale to an elegant summer dinner.