An Excellent Wine Sauce for Puddings

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Yield
7.0 – 8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Put the butter and flour into a saucepan, and stir them over the fire until the former thickens.
  2. Add the sugar, salt, and wine, and mix these ingredients well together.
  3. Separate the yolks from the whites of 4 eggs.
  4. Beat up the yolks, and stir them briskly to the sauce.
  5. Let it remain over the fire until it is on the point of simmering; but do not allow it to boil, or it will instantly curdle.
  6. This sauce is delicious with plum, marrow, or bread puddings; but should be served separately, and not poured over the pudding.
Original Text
AN EXCELLENT WINE SAUCE FOR PUDDINGS. 1362. INGREDIENTS.—The yolks of 4 eggs, 1 teaspoonful of flour, 2 oz. of pounded sugar, 2 oz. of fresh butter, 1/4 saltspoonful of salt, 1/2 pint of sherry or Madeira. Mode.—Put the butter and flour into a saucepan, and stir them over the fire until the former thickens; then add the sugar, salt, and wine, and mix these ingredients well together. Separate the yolks from the whites of 4 eggs; beat up the former, and stir them briskly to the sauce; let it remain over the fire until it is on the point of simmering; but do not allow it to boil, or it will instantly curdle. This sauce is delicious with plum, marrow, or bread puddings; but should be served separately, and not poured over the pudding. Time.—From 5 to 7 minutes to thicken the butter; about 5 minutes to stir the sauce over the fire. Average cost, 1s. 10d. Sufficient for 7 or 8 persons.
Notes
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