Raisin Sauce
For macaroni puddings and timbales make a sauce like the preceding and stew 1/2 pound raisins in it. Use the raisins as a garnish with the sauce. And then the transparent sauce goes still further.
Jessup Whitehead's American Pastry Cook — the hotel pastry trade's own manual, in hundreds of numbered recipes.
For macaroni puddings and timbales make a sauce like the preceding and stew 1/2 pound raisins in it. Use the raisins as a garnish with the sauce. And then the transparent sauce goes still further.