Frothed Sauce (as used for Brown Bread Pudding, No. 5, under Sweet Puddings)

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)
Instructions (3)
  1. Whisk sherry, warm water, sugar, and egg yolks in the bain-marie.
  2. Whisk the egg whites alone to a stiff froth.
  3. Gently add the frothed egg whites to the mixture and warm.
Original Text
Frothed Sauce (as used for Brown Bread Pudding, No. 5, under Sweet Puddings). A wineglassful of sherry, the third of a wineglassful of warm water, 2 spoonfuls of sugar, 2 yolks of egg, all whisked in the bain-marie, 3 whites whisked alone to a stiff froth and just added to mix and warm.
Notes
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