Practical gastronomy and culinary dictionary

Put the sugar and rather more than a gill and a half of water in a copper stewpan, boil a few minutes , take off the scum, and reduce to a thin syrup. Mix the cornflour with a little cold water, stir into the boiling syrup, and whisk over the fire for about five minutes. Add the brandy, strain, and serve hot with the pudding. 631. Sauce au Kirsch. — Proceed the same as above directed, but substitute | gill of Kirschwasser for the brandy. 632. Sirop au Punch. — 4 oz. loaf sugar, 1 orange, i tablespoonful vanilla essence, ^ gill best rum, -^ gill water. Rub the sugar on the orange rind to obtain the flavour of half the orange. Put this into a stewpan, add the rum, light it, and cover quickly ; let it infuse for a few seconds over the fire, then add the water, vanilla essence, and the pieces of the orange, and boil for five minutes ; strain, and serve hot with the pudding. N.B. — If preferred, brandy or Kirschwasser may be used in place of rum. 633. Sabayon au Madere. — Put 3 oz. castor sugar, 8 yolks of eggs, and ^ gill cream in a stewpan, place it in a bain-marie or vessel of boiling water over the fire, stir with a whisk until frothy, then add 1 gill ^Madeira wine, whisk it until it begins to thicken and is of light appearance, pour over the pudding, and serve. 634. Sauce aux Fraises. — The pulp of 8 large ripe strawberries, 1 glass of Bauterne or Chablis, 1 egg, 1 oz. sugar. 620 RECHERCHE COOKERY. Put the fruit pulp, wine, and sugar in a small stew- pan, wliisk over a moderate fire until almost boiling, then add the egg ; continue to whisk until quite frothy ; on no account allow it to boil. Serve as soon as ready. 635. Sauce a rAbricot. — 3 oz. apricot marmalade, 1 gill sherry or ^ gill brandy, 1 gill water, 1 oz. butter. Put the marmalade in a stewpan, and let dissolve with the water and butter. Remove from the fire, add the sherry or brandy, boil up again, strain, and use as required. A haison of one dessert- spoonful of cornflour added to the above will improve the appearance for coating purposes. 636. Sauce a T Orange. — 2 yolks of eggs, 1 small orange, 2 oz. castor sugar, | pint milk, 1 glass Cura9oa. Boil up the milk and sugar, add the rind of orange finely grated, one tablespoonful of orange juice, stir in the yolks of eggs, beat well over the fire with a small whisk. When the sauce begins to thicken, place in the bain-marie or a vessel containing boiling water, add the liqueur, and continue to whisk for ten minutes ; the sauce is then ready for serving. 637. Sauce au Chocolat. — 4 oz. grated chocolate, 2 oz. icing sugar, 3 parts of a pint of water, 1 oz. fecule or creme de riz, 1 teaspoonful vanilla essence, 1 table - spoonful of brandy. Put the chocolate, sugar, and water in a saucepan ; stir over the fire until it boils. Mix the fecule or creme de riz with an extra gill of cold water, add it to the chocolate, bring it again to the boil, and let simmer for five minutes. Pass through a tammy or napkin, return to the saucepan, add the brandy and vanilla essence, and keep hot until required. 638. Sauce Mousseline (Douce). — 3 yolks of eggs, 2 whites of eggs, ^ gill of cream, 1| oz. castor sugar, 1 wineglassful Maraschino.