Wine Sauce

Ingredients

• two ounces of butter
• half a tablespoonful of flour
• a wine glassful of water
• half a wine glassful of brandy
• two wine-glassfuls of white wine
• enough moist sugar to sweeten it

Method

1. 1

   Melt butter in a saucepan, rub in flour until smooth.

2. 2

   Gradually mix in water, brandy, and white wine, adding sugar to sweeten.

3. 3

   Heat while stirring until thick, but do not boil.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 25. The excerpt below is the record exactly as published.

wine sauce, If you bake it, butter your dish, you may edge it with puff paste or not, as you think fit, and bake it in a brisk oven. It is best eaten hot. A RATAFIA PUDDING. Put enough water into a stewpan to come rather more than half as high as a three-pint mould, of what- ever shape you please, and put it on a slow fire. Then take the mould out of the water, and butter the inside well; stick raisins that have been stoned, and dried cherries, upon the butter, to make it look ornamental; put ratafias so as to cover the whole of the inside of the mould; cut six penny sponge cakes in half, and put them in, mixing a few ratafias and dried cherries among them; then put in ratafias till the mould is about three parts full. When this is done, whisk up seven large or eight small eggs just so as to break the yolks, and pour upon them a pint and a half of boiling milk; put sugar enough to sweeten it, and mix all well together with the whisk, and pour into the mould. Tie a cloth over the mould, or put the cover on, and put it into the MADE EASY. 51 water that is boiling in the stewpan. It will take rather more than an hour to boil, turn it out on a dish, pour wine once over it, and send some in a boat with it. It must be sent to table as hot as possible and is eaten with wine sauce. TO MAKE WINE SAUCE. Into a clean saucepan put two ounces of butter, put it on the fire, and when melted rub half a tablespoonlul of flour into it until it is quite smooth; mix in by de- grees a wine glassful of water, half a wine glassful of brandy, and two wine-glassfuls of white wine, with enough moist sugar to sweeten it

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