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Vanilla Cream Sauce.
Put in a saucepan 2 cups sweet cream,
2 or 3 tablespoonfuls sugar,
2 whole eggs and the yolks of 2 eggs;
set the saucepan in a vessel of hot water; beat with an egg beater till the sauce just comes to the boiling point;
then instantly remove from the fire; do not allow the sauce to boil;
flavor with vanilla extract and serve cold.
Vanilla Sauce.
Put in a tin cup or pail 2 cups milk and
1 teaspoonful cornstarch; add the yolks of 3 eggs and
2 tablespoonfuls sugar; place the cup in a vessel of hot water;
beat with an egg beater until it comes to a boil; instantly remove;
pour the sauce into a saucière; flavor with 1 teaspoonful vanilla and serve cold.
Do not allow the sauce to boil or it will curdle.
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