Chocolate Sauce. No. 2. (Sherwood.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Put the milk and sugar to melt by the side of the fire.
  2. Stir till all is smooth, i.e., 15 minutes or more.
  3. It should not boil, only get quite hot.
  4. When the cream is quite stiff in a basin (or make instead a custard with 4 yolks of egg, if eggs are plentiful and cream is scarce), add the mixture, when cold, very gradually to it, having previously put it through a tammy.
  5. Whisk it on well to the last moment till you send it up in the sauce boat.
Original Text
Chocolate Sauce. No. 2. (Sherwood.) With some very good vanilla chocolate, grated, flavour to taste ¾ a teacupful of cold milk and a teaspoonful of sugar. Put it to melt by the side of the fire; stir till all is smooth, i.e., 15 minutes or more. It should not boil, only get quite hot. When ¾ teacup- ful of thick cream till quite stiff in a basin (or make instead a custard with 4 yolks of egg, if eggs are plentiful and cream is scarce), add the mixture, when cold, very gradually to it, having previously put it through a tammy; whisk it on well to the last moment till you send it up in the sauce boat. This is also called Chocolate Custard Sauce and used with Ground Rice steamed (see Sweet Dishes), and is similar to sauce for Chocolate Custard, see Custard—Chocolate, also under Sweet Dishes.
Notes
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