Chaudeau Sauce
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 164. The excerpt below is the record exactly as published.
Chaudeau Sauce. Take two whole eggs, six yolks of egg, eight ounces loaf sugar, each lump to be rubbed on lemon peel ; two pints Chablis, and the juice of half a lemon ; beat them over a slow fire till a light, thick froth is formed ; take the stewpan off the fire, just be- fore boiling point, and beat a little more. If small streaks like oil appear on the surface of the froth, you know that the sauce is ready. The flavour is very much heightened by adding a dessert-spoonful of rum or fine liqueur
Cook this with the app: pantry check, scaling, and the assistant.