Desserts and Salads

Excerpt

SAUCES.

1. Wine Chaudeau.— Into a lined saucepan put ½ bottle Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of ½ lemon and the yolks of 6 eggs; place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling point; then instantly remove from the fire, beat a minute longer, pour into a sauce bowl and serve with boiled or baked pudding.

2. White Wine Sauce.— Over the fire place a saucepan containing 2 cups white wine, 4 tablespoonfuls sugar, 3 whole eggs, the yolks of 4 eggs and the peel and juice of 1 lemon; beat the contents of saucepan with an egg beater until nearly boiling; then instantly remove and serve.

3. Wine Cream Sauce.— ½ bottle white wine, ½ teaspoonful cornstarch, 3 eggs (yolks and whites beaten separately), 4 tablespoonfuls sugar and the peel and juice of ½ lemon; put all the ingredients except the whites of eggs in saucepan; beat with an egg beater until just about to boil; then remove from fire; have the whites beaten to a stiff froth; add them to the sauce, beat for a minute longer and then serve.

4. Claret Sauce.— Over the fire place a lined saucepan containing ½ bottle claret, 3 or 4 tablespoonfuls sugar, 1 lemon cut into slices and freed of the pits, a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve. Or boil 1 tablespoonful cornstarch in 1½ cups water, with piece of cinnamon and a few slices of lemon, for a few minutes; then remove from the fire; add ½ pint claret and sugar to taste.

5. Bishop Sauce.— Boil 2 ounces of sago in 2 cups water, with 1 tablespoonful fine minced or ground bitter almonds, a piece of cinnamon and the peel of 1 lemon; when sago is done strain it through a sieve, add 1½ cups claret, ¼ pound sugar and 1 teaspoonful of bishop essence.

6. Madeira Sauce, No. 1.— Set a small saucepan on the stove with the yolks of 3 eggs, 1 cup Madeira and 2 tablespoonfuls sugar; stir until it comes to a boil; then remove from fire and add by degrees 4 tablespoonfuls sweet cream, stirring constantly, and serve.

7. Madeira Sauce, No. 2.— Mix 1 tablespoonful flour with 1½ spoonfuls butter; add 1½ cups boiling water; boil 3 minutes, stirring constantly; remove from the fire, add ½ cup Madeira and 3 tablespoonfuls sugar.

8. Butter Sauce.— In a small saucepan mix 1 tablespoonful flour with a little cold water; add by degrees 1 cup of boiling water, stirring constantly; set the saucepan over the fire, add 1 heaping tablespoonful butter in small pieces; continue stirring and boil for a few minutes.

9. Sherry Wine Sauce, No. 1.— Add to the Butter Sauce ½ cup sugar and ½ pint sherry wine.

10. Sherry Wine Sauce, No. 2.— 1 cup sherry wine, ½ cup water, the yolks of 3 eggs, 2 tablespoonfuls sugar and the grated rind of ½ lemon; put all the ingredients in a small saucepan over the fire and keep stirring until the sauce begins to thicken; then take it off; if allowed to boil it will be spoiled, as it will immediately curdle; beat the whites to a stiff froth, stir them into the sauce and serve....