SABAYON No. 1
- 4 egg-yolks.
- 4 tablespoonfuls of wine.
- 4 tablespoonfuls of powdered sugar.
Beat in a small saucepan the eggs and sugar to a light cream; add the wine. When ready to serve, place the saucepan in another one containing hot water, and beat until the sugar is melted and the egg beginning to thicken.
SABAYON No. 2
Put one cup of sugar, one half cup of sherry, and one egg all together in a saucepan and whip over the fire until it is a little thickened.
SYRUP SAUCE
Put two cupfuls of sugar and three tablespoonfuls of water into a saucepan on the fire, and stir until the sugar is dissolved; then let it boil without touching until it is a light syrup, and remove from the fire; add a teaspoonful of butter and flavoring, which may be fruit juice, liqueur, brandy, or flavoring extract.
FRUIT SAUCES
Canned fruits, preserves, or jams make good sauces for blanc-mange, corn-starch, rice, or boiled puddings.
The juice of canned fruit, boiled and thickened a little with arrowroot, and flavored or not with liqueur or essence, makes a good hot sauce.