English Sauce for Pudding
From The Franco-American cookery book (1884).
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A historical recipe
The Franco-American cookery book, by Felix J. [from old catalog] Déliée (1884).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
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- Put in a small saucepan six eggyolks, four ounces of sugar, a glass of sherry, a lemon rind rubbed on two small pieces of loaf-sugar, a pinch of salt, and a pint of milk ;
- mix well, put on a slow fire, stir briskly with an egg-whip until the sauce thickens and looks like a light, frothy, thick white sauce ;
- pour some over the pudding, and send the rest in a sauce-bowl.
- Do not heat too much, or the sauce will certainly curdle and be unfit to use.
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Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Mixing bowl
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Whisk
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Wooden spoon