Iced Champagne Sauce
From À la mode cookery (1902).
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A historical recipe
À la mode cookery, by Mrs. (Harriet Anne) De Salis (1902).
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.
Ingredients
1
1 ingredient
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a tumblerful of champagne
Method
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- Put the yolk and white of an egg into a stewpan, a table-spoonful of cream, a /ittle sugar, and a tumblerful of champagne.
- Place the stewpan in broken ice and salt.
- Whip up all the ingredients as quickly as possible, and serve.
Cookware for this recipe
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Whisk