Sauce with Cream and Eggs

Ingredients

• the yolks of three eggs
• a gill of cream
• two ounces of butter
• a little more sherry wine
• a dash of brandy
• the juice of one-half a lemon
• Season with salt
• and Cayenne

Method

1. 1

   Mix the yolks of three eggs with a gill of cream, stir into the sauce and let it thicken.

2. 2

   Add two ounces of butter, a little more sherry wine, and a dash of brandy.

3. 3

   Season with salt and Cayenne and add the juice of one-half a lemon.

4. 4

   Then remove from the fire.

5. 5

   Be careful that the sauce does not curdle.

6. 6

   Serve in a covered deep entree dish or in a blazer.

7. 7

   Serve toast separate.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 43. The excerpt below is the record exactly as published.

the yolks of three eggs with a gill of cream, stir into the sauce and let it thicken, add two ounces of butter, a little more sherry wine, and a dash of brandy. Season with salt and Cayenne and add the juice of one-half a lemon

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