Sabayon Sauce For Custard Souffle Recipe, Cottage Pudding, Etc

In the upper part of a double-boiler put one whole egg and two yolks and beat until well mixed; then add half a cup of sugar and beat thoroughly. Set over very hot, but not actually boiling, water and beat while half a cup of sherry wine is gradually stirred in. When the sauce has thickened slightly add a teaspoonful of lemon juice, and turn into a cold dish to arrest the cooking. Serve at once. This is a rich and most delicious sauce. Care needs be taken to avoid curdling the egg. Lift the saucepan from the water, occasionally, which should not reach the boiling point.

Orange Sabayon Sauce Recipe

In the upper part of a double-boiler cream one fourth cup of butter; add the yolks of four eggs, one at a time, and beat in thor oughly;. then add one fourth cup of sugar and, when all are blended, four tablespoonfuls of cream, and cook over hot water, stirring constantly. When thickened slightly add one fourth cup of orange juice and one teaspoonful of lemon juice.

Cold Coffee Sauce Recipe. (Marietta Mcpherson)

(For Coffee Souffle, Filling For Cream Puffs, Etc.)

2 eggs. 1/2 cup of clear black coffee. 1/4 cup of sugar. 1/2 cup of double cream. A few grains of salt.

Beat the eggs, add the sugar and salt and cook in the coffee infusion as a boiled custard. When the mixture coats the spoon strain into a cold dish, and when cold and ready to serve fold in the cream beaten stiff.

Cold Chocolate Sauce Recipe

(for chocolate, vanilla or custard souffle or other hot pudding

2 eggs. 1/2 cup of hot milk. 1/3 cup of sugar. 1/2 cup of double cream. 1/2 ounce of chocolate. 1/4 teaspoonful of ground cinnamon. 2 tablespoonfuls of hot water. 1/2 teaspoonful of vanilla extract.

Melt the chocolate, add a teaspoonful of sugar and the hot water, and cook until smooth and glossy; then add to the milk and continue as for cold coffee sauce.

Mousseline Sauce Recipe (Hot)

Beat the yolks of five eggs very light; add one fourth cup of sugar and one fourth cup of maraschino and beat while cooking over hot water; when thickened, remove from the fire and fold in the whites of two eggs, beaten dry, and reheat, if necessary, to set the white of egg. The sauce should be very light like a soufflé. Good with any hot pudding. Serve in a dish apart.

Cold Mousseline Sauce With Fruit Puree Recipe

Boil half a cup of water and three fourths cup of sugar to the thread degree, then stir in a fine stream on to the beaten yolks of six eggs, beating constantly meanwhile; add two tablespoonfuls of Kirsch and a half cup of strawberry or raspberry purée (fresh berries mashed and passed through a sieve). Set the dish on ice and stir with a whisk until cold, then fold in three fourths cup of whipped and drained cream and the whites of three eggs, beaten dry. Let stand on ice until ready to serve. Suitable for ices and cold puddings. (This sauce may also be frozen and served as a parfait.)

Creamy Sauce Recipe

Boil one cup of sugar and half a cup of water to a thick syrup (six or eight minutes), and pour in a fine stream on to the white of an egg, beaten until foamy but not dry. Set the sauce into a dish of ice water and beat until cold, then fold in a cup of whipped cream. Flavor to taste.

Creamy Sauce Recipe, No. 2

(Charlotte Russe Cream)

Flavor one pint of double cream with wine or a teaspoonful of vanilla and beat solid with a whisk or Dover egg-beater. Beat the whites of two eggs until dry; fold in one cup of powdered sugar and beat them lightly into the whipped cream. Serve very cold with blanc-mange, baked apples, compotes, etc.

Lemon Sauce Recipe

Cream half a cup of butter, add gradually one cup of powdered sugar, and beat until light; add the white of two eggs, one at a time, beating steadily. When about ready to serve set the saucepan, containing the sauce, in boiling water over the fire; add one fourth cup of lemon juice and one fourth cup of boiling water and stir until creamy. Remove to a cooler dish and serve at once. The flavor of lemon will be heightened by grating a little of the yellow rind into the butter and sugar.

Yellow Sauce Recipe

Beat the yolk of an egg until light, and the white until foamy; add half a cup of sugar to the yolk, then fold in the white; add half a teaspoonful of vanilla, and one cup of scalded milk; mix thoroughly and serve.

Frothy Sauce Recipe

Cream half a cup of butter and a cup of sugar and add the frothed white of an egg; stir in half a cup of boiling water, two tablespoonfuls of wine and a teaspoonful of vanilla extract.