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Classic
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page 366
72. White Cream Sauce. Take 4 fresh whipped eggs, 1 large cupful of wine, 1
teaspoonful of flour, a heaping tablespoonfuls of sugar, a few slices of lemon
and some whole cinnamon (vanilla is better). This is whipped with an egg beater
on the stove until it nearly boils, then pour into another vessel and whip for
another minute so that it will not curdle.
73. White Cream Sauce with Rum. Take 1 large cupful of wine, 1 teaspoonful of
fine flour, 2 eggs, the juice of 1 lemon, the thin peel of half of the lemon and
3 tablespoonfuls of sugar; whip constantly until the cream is thick, then pour
into another dish and whip a small glassful of rum through it.
74. Cold Punch Sauce is made the same as the preceding taking instead of the
whole eggs the yolks of 3 large or 4 small eggs, stir the sauce until it nearly
boils, then take from the fire, let it cool, and add a glassful of arrac. This
is a good sauce for cold puddings.
75. Parisian Sauce for warm Puddings. Whip 1 pint of sherry with 2 1/2 heaping
teaspoonfuls of sugar, the yolks of 6 eggs and 3 spoonfuls of apricot jelly
until it nearly boils, then (quickly stir into it 6 tablespoonfuls of thick
sweet cream. Serve immediately.
76. English Sauce for Plum Pudding. Stir 10 tablespoonfuls of apple jelly with 5
spoonfuls of brandy until it becomes watery, then add 2 cupfuls of thick sweet
cream, whip on the stove until boiling hot and serve immediately.
77. Claret Sauce. Take 1 pint of claret, 1/4 pound of sugar, a few pieces of
cinnamon, the thin rind of half of a lemon and 2 tablespoonfuls of raspberry- or
currant jelly, cover the dish and put it on the stove until it is boiling hot,
then smooth some cornstarch in cold water and add as much of it to the sauce as
will give it the proper consistency. Serve in a sauce boat.
78. Claret Sauce with dried Currants. Take 1-2 ounces of dried currants, 1/2 of
a lemon cut into thin slices (being; careful to remove the seeds), and a few
pieces of cinnamon. Put this into 1 large cupful of water, cover and cook slowly
for about a quarter of an
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