Cream Sauce

Ingredients

• a pint of milk
• two whole raw eggs
• one ounce of flour
• half an ounce of corn-starch
• three ounces of powdered sugar
• a teaspoonful of vanilla flavoring

Method

1. 1

   Boil milk in a saucepan.

2. 2

   In a vessel, mix eggs, flour, corn-starch, and powdered sugar.

3. 3

   Gradually add boiling milk, stirring for two minutes.

4. 4

   Return to saucepan, stir until boiling, then remove and add vanilla.

5. 5

   Strain into a sauce-bowl and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 269. The excerpt below is the record exactly as published.

a teaspoonful of vanilla flavoring. Put it on the stove, and as soon as the liquid catches a light flame, put on the lid and let all infuse for one minute. Take from off the fire, and immediately squeeze in the juice of one orange ; strain through a sieve over the pudding, and serve very hot. 1130. Rice Pudding- with Orange. — Clean half a pound of fine rice; wash it in lukewarm water, then drain in a colander; put three pints of milk into a saucepan, place it on the hot stove, and when near a boil, drop in the rice. Let cook slowly for twelve minutes, stirring it frequently from the bottom with a spatula; remove it from the fire, and add one ounce of fresh butter, three ounces of powdered sugar, and the grated rind of a medium-sized orange. Mix well for two minutes, then add three ounces of well-skinned and stringed marrow, finely chopped, two ounces of dried and cleaned currants (No. 1080), two ounces of bitter almond macaroons (No. 1209), one ounce of finely shred candied orange-peel, three egg yolks, one whole one, half a gill of brandy, and half a saltspojffful of salt; mix well together for ten minutes. Have a buttered and floured cloth, arrange it in a deep vessel, and pour the preparation into it; lift up 328 THE 7^ ABLE. the four corners, tie it firmly, being careful to leave an empty space of about an eighth of the contents. Place a deep saucepan on the stove, half filled with boiling water; plunge the pudding in, and let cook for one hour and a half, turning it over a couple of times; remove, drain for one minute, untie, and lift from the cloth. Dress on a dessert-dish, and serve with the following sauce (No. 1131. Sauce a PAnglaise a FOrange. — Put in a saucepan four egg yolks with four ounces of powdered sugar,, and stir with a spatula until it becomes a whitish color. Add two gills of sweet cream, little by little, beating continually, then grate in the rind of an orange. Place the pan on a slow stove, and stir well for four minutes, being careful not to let it boil; take it off, strain through a sieve over the pudding, and serve very hot. 1132. Bread Pudding-, Cream Sauce. — Take a deep, oval dish as for a pot-pie, and large enough to hold three pints. Pare off the crust of half a loaf of stale American bread, and cut it into slices the third of an inch thick; butter them well with melted butter, and with them line the dish. Put in a vessel six ounces of currants, prepared as for No. 1080, two whole eggs, a pint of cold milk, four ounces of powdered sugar, and grate in the rind of a medium-sized lemon, adding its juice. Mix well together with a spatula for two minutes, then pour it into the lined dish, and place it in a moderate oven to cook for thirty minutes. Take it from the oven, lay it on another dish, and serve very hot. 1133. Cream Sauce. — Put a pint of milk to boil in a saucepan on the stove. Break into a vessel two whole raw eggs, add one ounce of flour, half an ounce of corn-starch, and three ounces of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.