Mousseline Sauce

Ingredients

• ½ gill cream
• 3 crushed long peppercorns
• salt
• pepper
• 4 yolks of egg
• 1 oz. of butter
• lemon juice

Method

1. 1

   Put the cream, egg-yolks, and the pepper in a stew-pan, place this in a bain marie half filled with boiling water, beat up with a whisk for a little time; then add, one at a time, little pieces of butter, stir all the time, but do not add any more butter until each piece has been thoroughly worked in and is absorbed in the sauce.

2. 2

   The sauce, when finished, will have the appearance of a frothy cream, and should then be passed through a tammy cloth.

3. 3

   Just before using finish off with a few drops of lemon juice; a pinch of salt and a grate of nutmeg should be added during the process of whisking.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 104. The excerpt below is the record exactly as published.

Mousseline Sauce. £ gill cream, 3 crushed long peppercorns, salt and pepper, 4 yolks of egg, 1 oz. of butter, lemon juice

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