German Sauce

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

a pint of boiling water ↝ Water, tap [Tap water]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one ounce of sugar ↝ Sugar, NFS [Sugars and honey]
a glass of sherry
juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
half-an-ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Set a stew-pan on the fire with a pint of boiling water; set a smaller one in it, and break in the yolks of two eggs, one ounce of sugar, a glass of sherry, juice of half a lemon, half-an-ounce of butter, and a pinch of salt.
This sauce must be kept switched over a moderate heat till it assumes the appearance of a switched cream.
Pour over steamed puddings.

Original Text

GERMAN SAUCE.

Set a stew-pan on the fire with a pint of boiling water; set a smaller one in it, and break in the yolks of two eggs, one ounce of sugar, a glass of sherry, juice of half a lemon, half-an-ounce of butter, and a pinch of salt. This sauce must be kept switched over a moderate heat till it assumes the appearance of a switched cream. Pour over steamed puddings.

Notes

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