Lemon Cream Sauce

Ingredients

• half a pint of thin sweet custard
• the grated rind of one lemon
• the juice of one lemon
• half a tablespoon of brandy

Method

1. 1

   Make the sauce same as above, using lemon instead of orange.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 237. The excerpt below is the record exactly as published.

the juice of a lemon. Let the sauce simmer by the side of the fire for a few hours, then strain it through a fine hair sieve, skim off the fat, put it in the saucepan again, and thicken it over the fire with a little more partridge cullis unreduced. It is then ready. Ensalada. (Salad.) Bleach two heads of endive, and arrange them in a mound in the middle of a dish ; peel four rather large tomatoes, divide them in sections, and place them round the endive. Boil some eggs hard, and when cold cut them into halves ; scoop the yolks out care- fully, being careful not to break the whites, and put them in a mortar ; pick some shrimps or lobster, and put them in the mortar with the yolks, and pound to a paste. Fill the hollow of the whites with the paste, level it off at the top, and arrange them round the tomatoes. Mix together one tablespoonful of water, one tablespoonful of vinegar, four of oil, some salt and pepper, and pour it over the salad. Sprinkle on top very finely chopped leaves of tarragon, chervil, and a little burnet, also some finely chopped chives. Serve immediately the dressing is put in. Leche Crema. (Cream Biscuits. ) Whisk the whites of four eggs to a stiff froth, mix in the yolks of three eggs and half a pound of powder sugar, then add half a pound of flour, six ounces of almonds split into several pieces, four ounces of finely-cut 595 BANQUETS OF THE NATIONS candied peel, lemon, and half an ounce each of ground coriander seeds and cinnamon. When the preparation is thoroughly mixed put it into a biscuit forcer, squeeze it out on wafer-paper in drops about the size of walnuts or a little larger, and bake in a slack oven. Take them out when done, brush the surfaces with thin white sugar icing, dry well in a dry closet or screen, take them out, and they are ready for use. Before putting in the dry closet put a piece of green citron peel upon each. Tajadas de Pan. (Bread Fritters.) Cut some slices of bread, remove the crusts, and cut the slices into any shape liked. Moisten each with a few drops of brandy. Beat up two eggs with half a pint of milk, and mix in smoothly sufficient flour to make a batter. Pour the batter over the pieces of bread, and leave them for an hour. Melt a lump of lard or clarified fat in a flat stewpan, put in the pieces of bread, and fry them a pale golden brown. Drain, spread a small quantity of any kind of preserve over them, arrange on a hot dish, garnished with a dish-paper or folded napkin, and serve hot, with orange or lemon cream sauce. Orange Cream Sauce. Make half a pint of thin sweet custard

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