Chocolate Sauce. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Break the yolk of an egg into one stewpan, and the whites of 3 into another stewpan.
  2. Sweeten the yolk of egg to your taste, add to it some grated chocolate, and stir it in the bain-marie whilst you whip up the 3 whites with an iron whisk, in a very gentle heat, to a stiff froth.
  3. Then mix all together.
  4. Whip well together, and, when hot and light, serve in a sauce boat with any light baked or steamed pudding.
Original Text
Chocolate Sauce. No. 1. (Cataldi.) This requires the yolk of 1 egg, the whites of 3, some chocolate (not too much) and some sugar. Break the yolk of an egg into one stewpan, and the whites of 3 into another stewpan; sweeten the yolk of egg to your taste, add to it some grated chocolate, and stir it in the bain-marie whilst you whip up the 3 whites with an iron whisk, in a very gentle heat, to a stiff froth. Then mix all together. Whip well together, and, when hot and light, serve in a sauce boat with any light baked or steamed pudding.
Notes
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