Rum Sauce. No. 1. For a Baba or a Brioche.

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 (6)
  1. Heat 2 tablespoonfuls of cream until it just comes to a boil in a little pan on the stove or in the bain-marie.
  2. Take the pan off the heat.
  3. Beat in 2 yolks of egg and 5 or 6 lumps of sugar.
  4. Put the pan back on the stove.
  5. Whisk for half an hour in the same pan in the bain-marie.
  6. Add one-third of a small tumbler of warmed rum to flavour.
Original Text
Rum Sauce. No. 1. For a Baba or a Brioche. (1885.) This rum sauce is handed in a bowl with a baba the first day hot, and does cold over slices of the baba for re-appearance at luncheon next day. 2 tablespoonfuls of cream must just come to the boil in a little pan on the stove or in the bain-marie. Take the pan off, and beat in 2 yolks of egg with 5 or 6 lumps of sugar. Put back on the stove. Whisk half an hour still in the same pan in the bain-marie. One-third of a small tumbler of rum warmed, is added to flavour. This sauce is much less cloying than the ordinary maraschino syrup of the French cooks.
Notes
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