Home › The Principles of Cookery › Paris Sauce, for Sweet Puddings

Paris Sauce, for Sweet Puddings

Put a glassful of sherry into an enamelled saucepan, with a large table-spoonful of powdered sugar and the well-beaten yolks of two eggs. Stir the mixture until it begins to thicken, then add very gradually three table-spoonfuls of thick cream; the sauce must not boil after the cream is added. Time, three or four minutes. Probable cost, exclusive of the sherry, 6d. Sufficient for four persons.