Sauces for Puddings and Pastries.
No. 45—WHITE WINE SAUCE.
Quantity for 6 Persons.
- 2 eggs
- 1 tsp. of flour
- 2 slices of lemon
- 2 tbsps. of sugar
- 1 tumblerful of white wine
Preparation: The 2 whole eggs, flour, wine, sugar are mixed well on the stove and stirred until it becomes foamy and begins to thicken, but must not cook. Then add the lemon slices.
Remarks: This sauce may be served cold or warm.
No. 46—ARRACK SAUCE.
Quantity for 6 Persons.
- ¼ cup of arrack or brandy
- 1 pt. of water
- 3 yolks of eggs
- 2 tbsps. of lemon juice
- 1 slice of lemon
- 1½ tbsps. of flour
- ⅛ lb. of sugar
Preparation: All ingredients except the arrack or brandy are mixed well and treated the same as mentioned under [No. 45]. The arrack or brandy is stirred in last. This sauce may be served cold or warm.