Handbook of practical cookery

Wash well the parsley in cold water, pick the stalks from it, place it in the corner of a clean towel and wring out all the water. Place the parsley on a board and chop it very fine. Drop the yolks of eggs into a sauce-pan and whisk them well with an egg- whisk; add now the water, and whisk well again. Add now the lemon-juice, the chopped parsley, the cream, and the salt and pepper. Place the sauce-pan over a very slow fire, and whisk all well together until the mixture gets quite frothy and thick, but do not let it boil. This sauce ought then to be poured at once round the fish or meat with which it is to be served. To it may be added, if desired, half an ounce of butter. NOTE. — A good method of preparing this sauce is to place the mixture in a tin sauce-pan, and place the sauce-pan in a larger one containing boiling water. This prevents the sauce from boiling, but gives it the required consistency. GERMAN SWEET SAUCE — BRANDY SAUCE. 179 SWEET SAUCES. German Sweet Sauce. — Yolks of two eggs, one gill of sherry, one table-spoonful of sugar, one table-spoonful of cream. Put the yolks of eggs into a small sauce-pan, pour over them the sherry, and whisk these slightly with an eggwhisk. Add the cream and sugar, and, placing the saucepan over a very slow fire, continue to use the egg-whisk until the froth arises, and from it the escaping steam. Remove the sauce from the fire and serve. Jam Sauce. — One heaped table-spoonful of jam, one half ounce of sugar, one gill of sherry, one table-spoonful of cold water, six drops of cochineal Place the jam in a small sauce-pan, pour over it the sherry and water, add to these the sugar, and stir all over a brisk fire until the mixture boils. When boiling drop in the cochineal, and the sauce is ready for serving. Lemon Sauce. — One lemon, six pieces of cut loaf-sugar, one tea-cupful of cold water. Pare the rind from the lemon and cut this into strips the thickness of a straw. Put these straws of lemon-rind into a small sauce-pan together with the lumps of sugar, and covering them with the cold water, squeeze into the mixture the juice of the lemon. Put the sauce-pan over the fire, and stir the contents until boiling; when this takes place cover the sauce-pan, and drawing it to one side of the fire, let all simmer slowly for twenty minutes. This sauce should be poured over the pudding with which it is served, in order that the straws of lemon-rind may garnish the top of the pudding. Brandy Sauce.— One ounce of butter, one half ounce of flour, one half pint of cold water, one wine-glassful of brandy, one ounce of sugar. The butter must first be melted in a small sauce-pan, the flour stirred into it, and the water then added. "When this comes to the boiling-point, let it continue to boil for two minutes, add the brandy and sugar, and when all is well stirred together it is ready for serving. Hard Sauce. — One quarter pound of sugar, one quarter pound of butter, one quarter of a nutmeg, white of one egg. Put the sugar and butter together in a bowl and beat them to a cream, taking care that the butter does not oil, which may be prevented by keeping it cool.