Aubois Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

half a pound of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
half a pint of water ↝ Water, tap [Tap water]
five raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half a pint of whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
maraschino or other liqueur ↝ Liqueur [Liquor and cocktails]

Instructions (5)

Put half a pound of lump sugar with half a pint of water and boil until a little of the sugar taken between the wetted finger and thumb forms a thread without breaking when the fingers are opened.
Pour it on to five raw yolks of eggs and whip till quite cold.
Put it on ice.
Before using add half a pint of whipped cream, and flavour it with maraschino or other liqueur.
Keep on ice till required.

Original Text

Aubois Sauce.—Put half a pound of lump sugar with half a pint of water and boil until a little of the sugar taken between the wetted finger and thumb forms a thread without breaking when the fingers are opened, and then pour it on to five raw yolks of eggs and whip till quite cold; put it on ice, and before using add half a pint of whipped cream, and flavour it with maraschino or other liqueur; keep on ice till required.

Notes

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