Almond 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 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Blanch and skin 1 oz. of sweet Jordan almonds and three bitter almonds.
  2. Pound them in a mortar with a little orange flower water.
  3. Pound thoroughly, no lumps.
  4. Put into a stewpan with a gill of cream and 2 raw yolks of egg.
  5. Whisk the sauce over a slow fire till cooked.
Original Text
Almond Sauce. As used for German Pudding, see Sweet Puddings. Blanch and skin 1 oz. of sweet Jordan almonds and only three bitter almonds. Pound them in a mortar with a little orange flower water. Pound thoroughly, no lumps, and put into a stewpan with a gill of cream and 2 raw yolks of egg. Whisk the sauce over a slow fire till cooked.
Notes
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