vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Golden Sauce
From Miss Parloa's kitchen companion, 1887
Serves 1
Vanilla extract or lemon juice can substitute for wine.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 351. The excerpt below is the record exactly as published.
Golden Sauce. Beat one-third of a cupful of butter to a cream, and gradually beat into it a cupful of powdered sugar. Add the unbeaten yolks of three eggs, and after beating the mixture vigorously, add three table-spoonfuls of wine. Have the whites of , the eggs beaten to a stiff froth, and stir them into the beaten mixture. Set the bowl in a pan of boiling water, and stir constantly for five minutes. Use at once. A teaspoonful of vanilla extract, or the juice and grated rind of a lemon, may be substituted for the wine. * Lemon Sauce. Mix a table-spoonful of corn-starch with a quarter of a cupful of water. Stir this mixture into a cupful of boiling water, and boil for two minutes ; then add the juice and rind of a lemon and a cupful of sugar, and 668 MISS PARLOA'S KITCHEN COMPANION. cook three minutes longer. Beat an egg very light, and pour the boiling mixture over it. Return to the fire, and cook a minute longer, stirring all the while. * Use a lemon, a cupful of powdered sugar, two cupf uls of water, one table-spoonful of corn-starch, a saltspoonful of salt, half a teaspoonful of cream-of-tartar, and one egg- Mix the salt, cream-of-tartar, and corn-starch with half a cupful of cold water. Pour a cupful and a half of boiling water upon this mixture and place the saucepan over the fire. Now add the yellow rind of the lemon, cut in thin shavings, and simmer for half an hour. Beat the white of the egg t
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