Venetian Sauce

Ingredients

• half a pint of white sauce
• a tablespoonful of mushroom-juice
• the yolks of two eggs
• a quarter of a pint of cream
• a pinch of grated nutmeg
• half a tea-spoonful of powdered sugar
• a tea-spoonful of lemon-juice
• a tablespoonful of chopped parsley

Method

1. 1

   Heat white sauce with mushroom juice for 10 minutes.

2. 2

   Cool slightly, beat yolks with cream, stir in some sauce, then add to the rest.

3. 3

   Season with pepper, salt, nutmeg, sugar, and lemon juice.

4. 4

   Stir over heat for 5 minutes, add parsley, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2195. The excerpt below is the record exactly as published.

Venetian Sauce.— Put half a pint of white sauce into a saucepan, and add a table- spoonful of mushroom- juice. Stir it over the fire for ten minutes, lift it off, and let it cool a little. Beat the yolks of two eggs in a bowl, and with them a quarter of a pint of cream. Stir a little of the sauce into the mixture, and add it gradually to the rest, together with a little pepper and salt, a pinch of grated nutmeg, half a tea-spoonful of powdered sugar, and a tea- spoonful of lemon- juice. Stir the sauce briskly over the fire for five minutes, and add a table-spoonful of chopped parsle

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