Schaum Sauce. No. 1.

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 (5)

1 whole egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 white ↝ Egg, white only, raw [Eggs and omelets]
1 tablespoonful of milk ↝ Milk, NFS [Milk, reduced fat]
1 teaspoonful of powdered sugar ↝ Sugars, powdered [Sweets]
2 tablespoonfuls of sherry (sweet, not dry, wine)

Instructions (5)

Break the whole egg and 1 white into a bain marie pot.
Add 1 tablespoonful of milk and 1 teaspoonful of powdered sugar.
Strain the mixture.
Beat the mixture in the bain marie.
Whisk in gradually 2 tablespoonfuls of sherry (sweet, not dry, wine) for 10 minutes.

Original Text

Schaum Sauce. No. 1.
1 whole egg and 1 white are broken into a bain marie pot, with 1 tablespoonful of milk and 1 teaspoonful of powdered sugar; strain it, beat it in the bain marie and whisk in gradually 2 tablespoonfuls of sherry (sweet, not dry, wine), for 10 minutes.

Notes

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