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Classic
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page 367
hour, or until the currants have become softened. Then add 1 large cupful of
wine and sugar and when it is boiling hot, add a little cornstarch smoothed in
water, to bind the sauce.
79. Cold Claret Sauce with Rum. This sauce is made the same as claret sauce,
only adding more sugar. After taking it from the fire and it has cooled
somewhat, stir through it 1 small cupful of rum.
80. Red Cream Sauce. Follow the directions given for white cream sauce, but use
claret. Instead of taking lemon slices use fruit syrup or currant jelly if
preferred.
81. Pure Sago Sauce. For 6 persons take about 2 1/3 ounces of sago, wash and
cook slowly with a little water, whole cinnamon and lemon peel, then add some
sugar, the juice of a lemon and some wine; boil until the sauce is of the proper
thickness, let it come to a boil again and then strain. Pure sago must cook for
at least 2 hours. Pearl sago can also be used and requires only 1/2 hour
cooking.
82. Chocolate Sauce. After dissolving 2 1/2 ounces of chocolate (see under V,
Nos. 4 and 5), add 1 large cupful of sweet cream, 1 large cupful of milk
flavored with a little vanilla, add sugar and stir the sauce with the yolks of 2
eggs.
83. Almond Sauce. 1 ounce of pounded almonds (2 or 3 can be bitter), are cooked
slowly with milk and a little vanilla for a quarter of an hour, strain, then add
1 pint of milk or cream, 2 teaspoonfuls of flour and sugar, cook again, then
stir with the yolks of 2-3 eggs.
84. Cold Cream Sauce with Jelly or Claret. Appropriate with milk dishes of all
kinds. Take 1 cupful of dissolved raspberry or currant jelly--or the juice--whip
with 1 large cupful of sweet cream until it is creamy. Or else whip half claret
and half thick cream with sugar and cinnamon until it creams, and then stir
through it a few spoonfuls of arrac.
85. Sauce made of Fresh Currants. Served warm or cold. Take 1 pint of fresh
currant juice, 1/2 pound sugar and a little cinnamon. Put the juice of the
currants on the stove with 1 large cupful of water together
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