Brandy Custard Sauce

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 (3)
  1. Strain 3 yolks of egg into nearly 1/2 pt. of warm milk, in which 1 oz. of sugar is dissolved.
  2. Pour the milk gently to the yolks, and put all back into the saucepan and stir till thick;
  3. then add a spoonful of cognac.
Original Text
Brandy Custard Sauce. Strain 3 yolks of egg into nearly ½ pt. of warm milk, in which 1 oz. of sugar is dissolved. Pour the milk gently to the yolks, and put all back into the saucepan and stir till thick; then add a spoonful of cognac.
Notes
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