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Page:Mrs Beeton's Book of Household Management.djvu/309

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332.—CUSTARD SAUCE. (Fr.Crème cuite.) (For Puddings or Tarts.)

Ingredients.—1 pint of milk, 2 eggs, 3 ozs. of castor sugar, 1 tablespoonful of brandy, bay-leaf if liked.

Method.—Boil the milk and bay-leaf, add the sugar, and cool slightly. Beat the eggs well, pour the milk on to them, and strain into a jug. Have ready a saucepan of boiling water, in which to place the jug, keep stirring until the mixture thickens, but do not allow it to boil, or it will curdle. Stir in the brandy, and serve.

Time.—25 to 30 minutes. Average Cost, 6d. to 7d.

333.—FROTHY SAUCE. (Fr.Crème fouettée.)

Ingredients.—1 wineglassful of sherry, 1 tablespoonful of castor sugar, 1 egg, ¼ of a pint of boiling milk.

Method.—Dissolve the sugar in the boiling milk, and let it cool slightly. Beat the egg and sherry well together, add the hot milk and mix well. Stand the basin in a stewpan of boiling water, whisk briskly until the preparation thickens and becomes very frothy, and serve at once.

Time.—From 15 to 20 minutes. Average Cost, 5d. to 6d.

334.—GERMAN CUSTARD SAUCE. (Fr.Crème cuite à l'Allemande.)

Ingredients.—The yolks of 2 eggs, 1 glass of sherry, 2 or 3 lumps of sugar, the rind of ½ a lemon.

Method.—Rub the sugar on the lemon rind, then crush, and dissolve in the wine. Put all the ingredients into a small saucepan, and whisk BRISKLY over a slow fire until it forms a thick froth, but take care that it does not curdle. Serve at once.

Time.—From 10 to 15 minutes. Average Cost, 5d. to 6d.

335.—GINGER SAUCE. (Fr.Sauce au Gingembre.)

Ingredients.—1 teaspoonful of ground ginger, 4 tablespoonfuls a castor sugar, 2 or 3 strips of lemon-rind, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of brandy or wine, ½ a pint of water.

Method.—Put the ginger, sugar, lemon-rind and water into a stew-pan, and simmer the ingredients gently for 15 minutes. Strain, return to the stewpan, add the brandy and lemon-juice, re-heat, and serve.

Time.—About 20 minutes. Average Cost, 5d. to 6d.