Sauce Mousseline

Ingredients

• 2 eggs
• 4 ounces of butter
• a dash of lemon
• 1 pint of fresh cream

Method

1. 1

   Put the yolks of the eggs in a double boiler, stirring over a low fire.

2. 2

   Add little by little the butter, cream, lemon and seasoning.

3. 3

   If the sauce appears to be turning into oil, add a little cold water and stir briskly.

4. 4

   At the last moment, add chopped parsley and the whites of eggs, which must be beaten solid.

5. 5

   Sauce Mousseline is also very good on poached eggs, fish or other easy entrees.

As published

This recipe was extracted from Waldensian cookery (1957), page 5. The excerpt below is the record exactly as published.

SAUCE MOUSSELINE 2 eggs 4 ounces of butter a dash of lemon 1 pint of fresh cream

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