Simple Mousseline Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Do not whisk after the sauce becomes soft and creamy, or it will look curdled.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 91. The excerpt below is the record exactly as published.
Simple Mousseline Sauce. — Take the yolks of four eggs, a glass of sherry, the juice of a lemon, and two ounces of pounded sugar
Cook this with the app: pantry check, scaling, and the assistant.