Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

CHAUDEAU. I lb. of sugar, 12 yolks, i quart of white wine, I stick of cinnamon, ^ lemon, % orange peel. Beat sugar and yolks together, dilute with the wine, and add the peel and cinnamon. Set on a slow fire and beat constantly till it thickens; take off the fire at once, strain and serve. This sauce should be prepared shortly before serving, to have it perfect. More or less sugar may be used according to the sweetness of the wine. 417.— SABAYON SAUCE. I lb. sugar, i pint wine, i pint water, 6 eggs, I oz. cornstarch, i lemon, juice and rind. Dissolve the cornstarch in a little cold water and mix with the yolks; beat the whites firm. Let the other ingredients come to a boil, stir in starch and yolks; take off at once; strain, and beat in the whites. Serve. 418.— ENGLISH BRANDY SAUCE. ENGLISH RUM SAUCE. Cream one pound of sugar with five ounces of butter and eight yolks of eggs; put on the fire with one pint of boiling water; stir till it thickens, take off at once; stir in one gill brandy or rum, and add a pinch of ground mace or nutmeg. Serve. 419.— ENGLISH CREAM SAUCE with RUM. SAUCE ANGLAIS. I lb. sugar, i pint wine, % pint rum, i oz. butter, 6 yolks, I oz. cornstarch, the grated rind and juice of one lemon. Prepare same as No. 417. Add butter and rum last. Serve. 420.— LEMON CREAM SAUCE. CUSTARD SAUCE. I quart of rich milk or cream, 12 ozs. of sugar, 8 eggs, I oz. cornstarch, grated rind of two lemons. Separate the eggs, dissolve the starch in a little cold milk, and mix with the yolks; beat the whites firm. Set milk, sugar and lemon rind to boil; JO when near boiling, add the yolks and starch, and stir till it thickens: strain and beat in the whites. Serve. 421.— ENGLISH CREAM SAUCE. Prepare same as No. 420; leave oat the lemon rind, add four ounces of blanched and shredded almonds, lightly browned; flavor with sherry, maraschino or vanilla. 422.— ORANGE CREAM SAUCE. Prepare like the Lemon Cream Sauce No. 420, and flavor orange; or, better, make Sauce No. 417, and flavor with the grated rind of half an orange. 423.— CHOCOLATE CREAM SAUCE. I lb. sugar, 6 ozs. butter, i quart milk or cream, 6 ozs. chocolate or cocoa powder, i oz. cornstarch, 8 yolks, vanilla flavor. Dissolve sugar and chocolate, add the milk gradually; let come near a boil, add the yolks and starch, and stir till it thickens; take off the fire, add the butter, strain and flavor vanilla. 424.— VANILLA CREAM SAUCE. Prepare same as for No. 420. Leave out the lemon rind, and flavor vanilla. 425— BRANDY SAUCE. I quart of water, i|^ lb. sugar, i gill of brandy, the juice and peel of one lemon, 2 ozs. cornstarch, I stick cinnamon or nutmeg, % lb. butter. Set water, sugar, lemon peel and juice and spices to boil; let boil till clear; add the cornstarch dissolved in a little water; let boil till clear again; take off the fire; strain, add butter and brandy. Serve. 426.— MAPLE SYRUP SAUCE. Dissolve one pound of maple sugar in one pint of water; let boil clear, and add two ounces of butter. Serve. 427.— LEMON SAUCE. ORANGE SAUCE. PUDDING SAUCE FOR ALL PUD- DINGS. 1 quart of water, i lb. sugar, \% oz. cornstarch, the peel and juice of two lemons. Set sugar, water, peel and lemon juice to boil. Let boil a couple of minutes, add the dissolved starch; let boil clear, strain and serve. This sauce may be improved by adding half a pint of wine; using less water. For ORANGE SAUCE flavor with orange rind. For other sauces use only one lemon, half the peel; adding a little whole allspice or stick cinnamon. Flavor with wines, brandy or rum, and color the sauce, in accordance with the liquors or wines used, with caramel or cochineal coloring.