Home › The Principles of Cookery › Cocoa-Nut Sauce

Cocoa-Nut Sauce

Grate finely the white part of a cocoa-nut, and boil it gently, stirring it well, in a cupful of water, in which has been dissolved its weight, before boiling, in sugar; press it through a sieve; add a cupful of thick cream and the beaten yolk of an egg; put the mixture on the fire for a minute or two, but do not let it boil after the egg is added, for fear it should curdle. Time, altogether, half an hour. Probable cost, cocoa-nut, 4d. or 6d. Sufficient for a moderate-sized pudding.