Apricot Sauce
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Ingredients 8 ingredients
- Vanilla
- Sugar
- Water
- Wine
- One quart of milk
- one teaspoonful of flavor
- Cream
- a teaspoonful of salt
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- If it is necessary to make the wine, creamy or foamy sauce any considerable time before dinner, do not add the hot water or hot wine, and do not place the bowl water, until serving time.
- The vanilla and cream sau spoiled by standing after being made.
- IDES Sys lle Blanc-Mange Made with Sea Moss Farina.
- One quart of milk, one level table-spoonful of sea moss farina, half a teaspoonful of salt, three table-spoonfuls of sugar, one teaspoonful of flavor.
- Put the milk in the double boiler and sprinkle the farina into it, stirring all the while.
- Let this heat slowly.
- Stir often.
- When it boils up, and looks white, add the sugar, salt and flavor.
- Strain, and turn into a mould that has been dipped in cold water.
- Set away to harden.
- It will take about three hours for this.
- The blanc-mange is ready to use as soon as cold.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Wooden spoon
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Sieve