Recipes > Sauces & Spreads > Dessert Sauces > Pudding Sauces > Sauce for Plum Pudding Glace or for Nesselrode Pudding

Sauce for Plum Pudding Glace or for Nesselrode Pudding

Ingredients

  • yolks of 2 eggs
  • 2 tablespoonfuls of powdered sugar
  • 1 tablespoonful of brandy, or of kirsch, or of rum, or of maraschino
  • 1/2 pint of cream

Instructions

Beat the yolks with the powdered sugar to a cream. Stir it over the fire in a double boiler until the egg is a little thickened, but not hard. Continue to beat the egg until it is cold. It will then be light and creamy; add the brandy or kirsch or rum or maraschino; and then mix in lightly the cream whipped to a dry, stiff froth.

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Source

The Century Cook Book (1901).


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