Froth Sauce. German.

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 (3)
Instructions (6)
  1. Put a wineglassful of cooking sherry or light hock into a little pan.
  2. Add 1 egg and 3 lumps of sugar.
  3. Whisk it over a slow fire or in a pan of boiling water till it comes to a stiff froth.
  4. It must not come near boiling, be in fact not more than new-milk warm.
  5. When the bottom of the pan is hotter than you can touch with the finger, it is ready.
  6. If not cooked enough, it becomes sloshy again and tastes unpleasantly of egg; but if cooked too much, it turns to a bad custard.
Original Text
Froth Sauce. German. (Mrs. Weston.) A British version of it. Put a wineglassful of cooking sherry or light hock into a little pan, add 1 egg and 3 lumps of sugar, whisk it over a slow fire or in a pan of boiling water till it comes to a stiff froth. It must not come near boiling, be in fact not more than new-milk warm. When the bottom of the pan is hotter than you can touch with the finger, it is ready. If not cooked enough, it becomes sloshy again and tastes un- pleasantly of egg; but if cooked too much, it turns to a bad custard.
Notes
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