Creamy Sauce

Ingredients

• White 1 egg
• £ cup sugar
• Yolk 1 egg
• # cup heavy cream
• 2 tablespoons Sherry wine

Method

1. 1

   Beat white of egg until stiff and add sugar, gradually, while beating constantly; then add yolk of egg, beaten until thick and lemon colored, cream beaten until stiff, and wine.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 14. The excerpt below is the record exactly as published.

CREAMY SAUCE. Caré Nor. Family Dinners. 59 CREAM OF TOMATO SOUP. 4 can tomatoes 4 onion 1 teaspoon sugar 2 tablespoons flour } teaspoon soda 1$ teaspoons salt 1 quart milk 4 teaspoon pepper 2% tablespoons butter Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes in double boiler, stir- ring constantly at first. Cook tomatoes with sugar fif- teen minutes, add soda, and rub through a sieve; com- bine mixtures, and strain into tureen, over butter, salt and pepper. BAKED BLUE FISH. Wipe, clean and split fish. Sprinkle with salt and pepper, put in dripping pan, and add one-third cup butter melted in three-fourths cup of boiling water. Bake in a hot oven, basting every five minutes with liquor in pan. Serve with Egg Sauce. EGG SAUCE. 4 cup butter Liquor remaining in pan 3 tablespoons flour $ teaspoon salt 1 cup boiling water 4 teaspoon pepper 2 hard boiled eggs, cut in thin slices 4 teaspoon Anchovy essence Melt the butter, add the flour, and pour on, gradually, while stirring constantly, water and liquor remaining in pan. Bring to boiling point, add seasonings and hard boiled eggs. : 60 What to Have for Dinner. BALTIMORE RELISH. 2 cups finely shredded 14 teaspoons celery salt cabbage 2 tablespoons sugar 1 red pepper, finely 4 teaspoon salt chopped } teaspoon mustard 4 cup vinegar Mix celery salt, sugar, salt and mustard, and pour on slowly the vinegar. Add pepper to cabbage and then add first mixture. POTATO SOUFFLE. 2 cups mashed potatoes 1 cup milk 2 tablespoons melted butter Salt 3 eggs | Pepper Cayenne Beat the mashed potatoes until very light, add the butter, eggs well beaten, milk, salt, pepper and cayenne. Turn into a buttered baking dish and bake in a moderate oven until firm. SHELLED BEANS. Pick over and wash one quart shell beans, and cook one hour or until soft in a small quantity of boiling water, adding one and one-half teaspoons salt, after the first half hour of the cooking. Do not cover the vessel during the cooking. Allow water to become nearly evaporated. Season with two tablespoons melted but- ter and salt to taste. HONEYCOMB PUDDING. 1 cup sugar 4 cup butter 1 cup flour ’ 4 cup milk (lukewarm) 1 cup molasses 4 teaspoon soda 4 eggs Family Dinners. 61 Mix sugar, flour and molasses. Melt butter in milk and add soda. Combine mixtures and beat thoroughly, then add eggs well beaten. Turn into buttered baking dish and bake in a moderate oven. Serve with Creamy Sauce. CREAMY SAUCE. White 1 egg ' £ cup sugar Yolk 1 egg # cup heavy cream 2 tablespoons Sherry wine

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