Brandy Cream - Creme Cognac

Take one pint of double cream, sweeten it with an ounce of castor sugar, add the finely chopped peel of a lemon, a teaspoonful of vanilla essence and the strained juice of a lemon; mix in a wineglass and a half of brandy and a wineglass of Marshall's Maraschino Syrup, and freeze in the freezer (like an ice) till quite thick. Use with plum pudding or any other rich boiled or steamed pudding. It can be frozen in a Neapolitan ice mould, then cut and served in small squares in a sauceboat.

Cherry Sauce - Sauce Aux Cerises

Put in a stewpan one pound of raw ripe cherries, half a pint of claret, two tablespoonfuls of red currant jelly, the peel of one lemon (tied up with one inch of cinnamon), and two ounces of castor sugar; boil till the liquor is reduced to half the quantity, then remove the peel and cinnamon; colour with a little liquid carmine and set aside on ice till wanted, then add a wineglass of Kirsch and half a wineglass of brandy and use.

If fresh cherries are used, crack the stones and remove the kernels and boil the latter with the fruit; should preserved cherries be utilised, add six or eight drops of almond essence to bring up the flavour, and half a pound of the preserved fruit will be sufficient in the place of one pound of the fresh. This sauce is excellent either with hot or cold sweet puddings, souffles etc.

Cold Chocolate Sauce Sauce Chocolat Froide

Put into a stewpan half a pint of water, three ounces of Marshall's Icing Sugar, and three ounces of Fry's Caracas Chocolate cut up; bring to the boil, and when it has dissolved mix into it four sheets of Marshall's Finest Leaf Gelatine and colour with a little coffee brown; boil together for about five minutes, then tammy, and when cool mix with a quarter of a pint of stiffly whipped cream; then set on ice till wanted, and use.

Fruit Sauce Sauce De Fruits

Take a pot of apricot jam, the chopped peel of one lemon, four tablespoonfuls of cold water, the juice of two lemons, a little carmine, a wineglass and a half of noyeau or any other liqueur syrup, one ounce of castor sugar, tammy, and put on ice till thoroughly cold, then use with hot or cold puddings, souffles etc.

Cold Mousseline Sauce With Strawberries - Sauce Mousseline Froide Aux Fraises

Put a quarter of a pint of water and six ounces of loaf sugar into a stewpan, and boil to pearl; then stir it on to six raw yolks of egg, half a wineglass of Kirsch liqueur, a quarter of a pint of strawberry puree, and a few drops of Marshall's Liquid Carmine; place the pan on ice and stir with a whisk till perfectly thick and cold; then mix in a gill and a half of stiffly whipped cream flavoured with vanilla, and three raw stiffly whipped whites of eggs; leave on ice till perfectly cold and wanted for use. This sauce may be used with ices etc.

Cold Mousseline Sauce (sweet) Sauce Mousseline Froide

Put into a stewpan six ounces of loaf sugar and a quarter of a pint of water, and boil to pearl (vol. i. page 28) with half a split pod of vanilla; then stir it with a whisk on to six raw yolks of eggs on ice till the mixture is of the consistency of cream. Mix in a wineglassful of Maraschino, a wineglassful of brandy, the whipped whites of two eggs, and a quarter of a pint of stiffly whipped double cream, and leave on ice till wanted to serve. Use with puddings, ices etc.

Cold Orange Sauce Sauce D' Oranges Froide

Put four ounces of castor sugar into a stewpan with half a pint of water and boil together for a few minutes, then add an eighth of an ounce of Marshall's Gelatine; when this is dissolved mix it with the pulp of four oranges (which have been freed from pith and pips), a tablespoonful of orange-flower water and a saltspoonful of apricot yellow, a wineglass of brandy and the same of Maraschino syrup; rub through a clean tammy cloth and add to it the fine shredded peel of two oranges that has been blanched, eight or ten drops of vanilla essence; serve in a sauce boat, ice-cold. This is an excellent sauce to serve with hot or cold souffles, puddings etc.