Sabaglion Sauce “à la Rose.” (Cataldi.)

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 (6)
Instructions (5)
  1. Have the yolks of 2 eggs and a spoonful of white sugar, well mixed with a wooden spoon, over a gentle fire.
  2. In another stewpan have, in a gentle heat, 4 whites of egg, thoroughly well whipped up.
  3. Mix both the yolks and the whites together and colour a delicate rose with cochineal, and flavour with rose water or orange flower water.
  4. Beat all well up till quite firm and light, over a gentle fire or in a bain-marie.
  5. Whip on till you put the sauce into the sauce boat; or you can smother the pudding in it.
Original Text
Sabaglion Sauce “à la Rose.” (Cataldi.) Have the yolks of 2 eggs and a spoonful of white sugar, well mixed with a wooden spoon, over a gentle fire. In another stewpan have, in a gentle heat, 4 whites of egg, thoroughly well whipped up. Mix both the yolks and the whites together and colour a delicate rose with cochineal, and flavour with rose water or orange flower water. Beat all well up till quite firm and light, over a gentle fire or in a bain-marie. Whip on till you put the sauce into the sauce boat; or you can smother the pudding in it.
Notes
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