Middleton 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 13 days ago
Not a recipe: No

Ingredients (4)

The yolks of 4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 pt. of thin cream, sweetened ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1/2 a glass of sherry made hot

Instructions (4)

Mix the egg yolks with the cream.
Cook as for custard.
Add grated lemon peel and hot sherry.
Whisk all together to a froth.

Original Text

Middleton Sauce. (Mrs. Backhouse.)
The yolks of 4 eggs to ½ pt. of thin cream, sweetened, mixed
and cooked as for custard, add a little grated lemon peel, and ½ a
glass of sherry made hot; all whisked to a froth.

Notes

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