280. Cream Sauce

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Put two yolks of eggs in the bottom of a stewpan, with the juice of a lemon, a quarter of a teaspoonful of salt, a little white pepper, and a quarter of a pound of hard fresh butter.
  2. Place the stewpan over a moderate fire, and commence stirring with a wooden spoon (taking it from the fire now and then when getting too hot), until the butter has gradually melted and thickened with the eggs (great care must be exercised, for if it should become too hot, the eggs would curdle and render the sauce useless).
  3. Add half a pint of melted butter.
  4. Stir altogether over the fire, without permitting it to boil.
  5. Pass it through a tammy into another stewpan.
  6. When wanted, stir it over the fire until hot.
Original Text
280. Cream Sauce.—Put two yolks of eggs in the bottom of a stewpan, with the juice of a lemon, a quarter of a teaspoonful of salt, a little white pepper, and a quarter of a pound of hard fresh butter; place the stewpan over a moderate fire, and commence stirring with a wooden spoon (taking it from the fire now and then when getting too hot), until the butter has gradually melted and thickened with the eggs (great care must be exercised, for if it should become too hot, the eggs would curdle and render the sauce useless); then add half a pint of melted butter; stir altogether over the fire, without permitting it to boil, pass it through a tammy into another stewpan; when wanted, stir it over the fire until hot. This sauce may be served with any description of boiled fish.
Notes
—