vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hot Foam Sauce (Sauce ecumeuse, chaude)
From The Swedish, French, American cook book, 1918
Serves 2
Serve immediately with hot pudding.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 469. The excerpt below is the record exactly as published.
ot Foam Sauce ( Sauce ecumeuse , chaude) Wash the salt out of a small cup of good butter; put in a sauce¬ pan and stir, with one and a half cups sugar, to a cream; put in a double boiler on top of hot water; add the yolks of two eggs, beat it very rapidly (take care not to let it curl), add four tablespoons good brandy
Cook this with the app: pantry check, scaling, and the assistant.