A guide to modern cookery

2406—ENGLISH SAUCE See the Custard recipe (No. 2397). 2407—CHOCOLATE SAUCE Dissolve half-lb. of grated chocolate in two-thirds pint of water. Add a tablespoonful of vanilla sugar ; cook gently for twenty-five minutes, and complete at the last moment with three tablespoonfuls of cream and a piece of best butter, the size of a walnut. 2408—SABAYON Mix one lb. of powdered sugar with twelve egg-yolks, in a basin, until the mixture has whitened slightly. Dilute with one quart of dry, white wine; pour the whole in a narrow bain-marie, which should be placed in a receptacle containing boiling water, and whisk it until it is four times its former size, and is firm and frothy. N.B.—Sabayon may also be made with milk instead of white wine, and it may be flavoured according to fancy. 2409—FRUIT SAUCE Apricots, red-currants, greengages and mirabelle plums are the best fruits for sweet sauces. Other fruits, such as peaches, William pears, apples, &c., may also be used in the form of light purées or cullises. 2410—APRICOT SAUCE Rub some very ripe or stewed apricots through a sieve, and thin the purée with the required quantity of syrup at 28° (Saccharom.). Boil, skimming carefully the while; take off the fire when the sauce veneers the withdrawn spoon, and flavour according to fancy. If this sauce is to be used with crusts, a little best butter may be added to it. 2411—RED-CURRANT SAUCE Melt some red-currant jelly and flavour it with kirsch. This sauce may be slightly thickened with arrowroot. 2412—SAUCE ORANGE Rub some orange marmalade through a sieve; add thereto one-third of its bulk of apricot sauce, and flavour with curacao. 2413—HAZEL-NUT SAUCE Flavour some English custard with an infusion of grilled hazelnuts, and add two tablespoonfuls of moulded filbert pralzn per quart of custard. 2414—GREENGAGE OR MIRABELLE SAUCE Proceed as for apricot sauce and flavour with kirsch. 2415—CHERRY SAUCE Take the syrup of some stewed cherries, add an equal quantity of red-currant jelly, and flavour with kirsch. 2416—RASPBERRY SAUCE Take the required quantity of melted raspberry jelly ; thicken it slightly with arrowroot, and flavour with kirsch., 2417—STRAWBERRY SAUCE Proceed as for No. 2416. 2418—THICKENED SYRUPS These accompaniments of sweets, which are commonly used in Germany, have this in their favour, that they are economical; but they should be used in moderation. To make them, take some syrup at 15°, thickened with arrowroot, coloured according to the purpose for which it is required, and flavoured with some a liqueur or essence at the last moment. It is with this kind of sauce that flawns and all other sorts of _ tartlets are coated in northern countries. HOT SWEETS FRITTERS The numerous fritter recipes for sweets may all be grouped into five leading classes, viz. :— (1) Fruit fritters. (2) Custard fritters. (3) Viennese fritters. (4) Souffléd fritters. (5) Sundry other fritters which are more or less like the four former ones without entirely resembling them. 2419—Class I. FRESH FRUIT AND FLOWER FRITTERS Subject to the treatment undergone by them, fruits for fritters are of two kinds: firm fruits, such as apples and pears, and aqueous fruits, such as strawberries, &c. 2420—FRITTERS OF FRUIT WITH FIRM PULPS Ex. APRICOT FRITTERS Select some apricots that are not over-ripe; cut them in two; sprinkle them with sugar, and set them to macerate for an hour in kirsch, brandy, or rum, subject to the consumers’ tastes. A few minutes before serving, dry the halved apricots, dip them in batter (No. 234), and fry them in hot fat. Drain them on a napkin ; set the fritters on a tray ; cover them with icing sugar, and glaze them in a hot oven or at the salamander. Dish them on a napkin, and serve them at once.