Wine Sauce II

Ingredients

• 1 cup white wine
• Yolks of 4 eggs
• 1 tea-spoon lemon juice
• The rind of £ of a lemon

Method

1. 1

   Heat the wine, sugar, lemon juice and peel.

2. 2

   Beat the yolks thoroughly in a large basin.

3. 3

   Directly the wine comes to the boil, pour it over the yolks.

4. 4

   Beat with an egg-whisk until very frothy.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 19. The excerpt below is the record exactly as published.

yolks of 4 eggs 1| wine-glasses madeira or sherry 4 table-spoons castor sugar A little cinnamon This can be made in two ways. I. Put eggs, wine and sugar into a sauce- pan on a good lire. Beat continually until the mixture thickens. It must not boil. OK, IT. Beat eggs and sugar very thoroughly together for five minutes. Then add the wine. Put into an earthenware pot and stand this in a large saucepan of very hot water. Beat over the fire until the mixture thickens. Whipped Cream Sauce I, pint of cream | cup of castor sugar White of 1 egg ^ tea-spoon vanilla, or a little brandy Beat the cream until stiff. Add the sugar and vanilla. Beat the white of egg until frothy. Add to the cream and beat all together. 8G Pastry Book Wine Sauce — I J pint melted butter 1 tea-spoon lemon juice 1 wine-glass sherry or madeira Make the melted butter (see p. 85) with water. Sweeten it with brown sugar and flavour it with lemon juice and a very little grated peel. Add the wine at the last and do not let it boil again. Wine Sauce — II 1 cup white wine Yolks of 4 eggs 1 tea-spoon lemon juice The rind of £ of a lemon

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