Custard Sauce. No. 2. Whisked.

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 (8)
Instructions (3)
  1. Whisk all these good things together in a bain-marie till the sauce thickens.
  2. Rub the iron whisk with lemon juice before using, or it will give an unpleasant taste to the sauce.
  3. If this sauce is served cold, add a teacupful of well-whipped cream.
Original Text
Custard Sauce. No. 2. Whisked. (Mrs. Wellington.) Take 3 yolks of egg, a little cream in a teacupful of milk, 2 tablespoonfuls of sugar, 1 dozen sweet and 1 single bitter almond, all 13 almonds pounded and passed through a sieve; whisk all these good things together in a bain-marie till the sauce thickens. If you have no almonds, use 2 drops of essence of peach kernel or stick vanilla. Rub the iron whisk with lemon juice before using, or it will give an unpleasant taste to the sauce. If this sauce is served cold, add a teacupful of well-whipped cream. Serve with baked "Nudels" and "Petits Choux" (see Sweet Dishes).
Notes
—