Schaum Sauce. No. 2.

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 13 days ago
Not a recipe: No

Ingredients (7)

4 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
2 ozs. sifted sugar ↝ Sugar, NFS [Sugars and honey]
a glass of sherry or brandy
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
grated peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1 grain of salt ↝ Salt, table, iodized [Spices and Herbs]
A dessertspoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (4)

In a small deep stewpan, combine the egg yolks, sifted sugar, sherry or brandy, lemon juice, grated peel, and salt.
Optionally, add a dessertspoonful of cream.
Whisk the sauce over a moderate heat. Ensure the stewpan containing the mixture is placed in a larger saucepan with about an inch depth of hot water.
As soon as the sauce is well-set and creamy, pour it into a very hot silver sauce boat or over the pudding.

Original Text

Schaum Sauce. No. 2.
4 yolks of egg in a small deep stewpan; add 2 ozs. sifted sugar, a glass of sherry or brandy, a little lemon juice and grated peel, and 1 grain of salt. A dessertspoonful of cream may be added.
Whisk the sauce over a moderate heat, taking care to set the saucepan which contains the mixture in another of larger size, in which is a full inch depth of hot water. As soon as it is well-set creamy sauce pour it into a very hot silver sauce boat or over the pudding.

Notes

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