Method.—Peel, core and slice the apples, and place them in a stewpan with 2 or 3 tablespoonfuls of cold water. Add the butter and sugar, cook gently until quite tender, then pass the preparation through a fine sieve. Whip the cream stiffly, stir it into the apple purée, and use as required.
Time.—From 45 to 60 minutes. Average Cost, 8d.
324.—CHAUDEAU SAUCE. (Fr.—Sauce Chaudeau.)
Ingredients.—4 yolks of eggs, 1 wineglassful of sherry, 1 wineglassful of water, 1 tablespoonful of castor sugar.
Method.—Put all the ingredients into a saucepan, and whisk them by the side of the fire until thick and frothy. This sauce may be served with plum pudding.
Time. About 15 minutes. Average Cost, 7d.
325.—CHERRY SAUCE. (Fr.—Sauce aux Cerises.)
Proceed the same as for venison sauce No. 286, adding 2 ozs. of glacé cherries cut in halves or quarters.
326.—CHOCOLATE SAUCE. (Fr.—Sauce au Chocolat.)
Ingredients.—¾ of a pint of water, 1 tablespoonful of brandy, 1 teaspoonful of vanilla essence, 1 oz. of crême de riz or rice flour, 2 ozs. of castor sugar, 4 ozs. of grated chocolate.
Method.—Put the sugar, chocolate, and water into a saucepan, and stir until it boils. Mix the crême de riz smoothly with a little cold water, pour it into the saucepan and simmer for 5 minutes. Pass through a tammy-cloth or fine strainer, add the brandy and vanilla, and serve.
Time.—From 10 to 15 minutes. Average Cost, from 8d. to 9d. for this quantity.
327.—CHOCOLATE SAUCE. (Fr.—Sauce au Chocolat.) (Economical.)
Ingredients.—½ a pint of milk, 3 ozs. of grated chocolate, 1 oz. of sugar (or to taste), 1 teaspoonful of cornflour, 1 teaspoonful vanilla essence.
Method.—Dissolve the chocolate and sugar in the hot milk, and simmer for a few minutes. Mix the cornflour smoothly with a little milk or water, pour it into the saucepan, stir and cook for 3 minutes, add the vanilla essence, and serve.
Time.—About 15 minutes. Average Cost, 5d. to 9d.
