Dissolve half-lb. of grated chocolate in two-thirds pint of water. Add a tablespoonful of vanilla sugar; cook gently for twenty-five minutes, and complete at the last moment with three tablespoonfuls of cream and a piece of best butter, the size of a walnut.
[2408—SABAYON]
Mix one lb. of powdered sugar with twelve egg-yolks, in a basin, until the mixture has whitened slightly. Dilute with one quart of dry, white wine; pour the whole in a narrow [bain-marie], which should be placed in a receptacle containing boiling water, and whisk it until it is four times its former size, and is firm and frothy.
N.B.—Sabayon may also be made with milk instead of white wine, and it may be flavoured according to fancy.
[2409—FRUIT SAUCE]
Apricots, red-currants, greengages and mirabelle plums are the best fruits for sweet sauces. Other fruits, such as peaches, William [714] ]pears, apples, &c., may also be used in the form of light purées or cullises.
[2410—APRICOT SAUCE]
Rub some very ripe or stewed apricots through a sieve, and thin the purée with the required quantity of syrup at 28° (Saccharom.). Boil, skimming carefully the while; take off the fire when the sauce veneers the withdrawn spoon, and flavour according to fancy.
If this sauce is to be used with crusts, a little best butter may be added to it.