FRENCH SWEET SAUCES FOR PUDDINGS, ETC

_Sauce Madere a la Marmalade._--A half-pound of apricot marmalade; half a tumbler of Madeira or sherry; boil three minutes, then pass through a sieve, and serve as sauce to soufflees, cabinet puddings, etc.

_Sauce des Oeufs au Kirsch._--Beat the yolks of eight eggs, put them in a saucepan with half a tumbler of kirsch, five ounces of powdered sugar, and half the rind of a lemon grated. Stir all in a double boiler till the mixture sticks to the spoon; then remove from the boiling water; stir for a minute to prevent curdling; then it is ready to serve.

_Chaudeau Sauce._--Take two whole eggs, six yolks of eggs, and eight lumps of sugar (each one rubbed on lemon-peel), two pints of Chablis, and the juice of half a lemon; beat them over a slow fire in a double boiler till a light froth is formed; be very careful the eggs do not curdle when the boiling-point is reached; take the sauce off the fire, and continue beating for a minute or two. If small streaks appear on the froth the sauce is done. Stir in a tablespoonful of fine rum, and the sauce is ready to serve.

_Sherry Sauce for Puddings._--Six yolks of eggs, one ounce of sugar, half a pint of sherry, and the thin peel of a lemon. Beat the eggs with the sugar; when the wine is warm, stir them into it (let the lemon-peel steep in the wine while warming); stir all together till as thick as cream; then remove from the fire, and take out the peel. In making all these sauces with eggs the same precaution is required as in making custard.

_Wine Sauce_, No. 2.--Three gills of water, one cup of sugar, one teaspoonful of corn-starch, and one gill of wine. Mix the corn-starch with a little water; pour the rest boiling to it, stirring till smooth; then add the sugar, and boil for five minutes; then add the wine and a few drops of essence of lemon and the same of cinnamon. Use these flavorings drop by drop, as they differ in strength too much for an exact quantity to be given, and the taste must be the guide. Rum or brandy may be used instead of wine; then the cinnamon is omitted.

_Apricot Sauces._--Half a small jar of apricot jam or marmalade; dissolve it in three quarters of a gill of water with the juice of a lemon; stir in three quarters of a gill of rum. This sauce is simply made hot, not boiled, and may be served cold with Baba or Savarin cake. Greengage marmalade may be substituted.

_Whipped Sweet Sauce._--Put the yolks of four eggs into a double saucepan with two ounces of sugar, one glass of sherry, the juice of one lemon, and a speck of salt; beat all together; then set the saucepan over the fire, and whisk the sauce till it is a creamy froth, when it is ready to serve.

_Very Fine Sweet Butter Sauce._--Wash four ounces of butter; squeeze it dry; beat it to a hard sauce with half a pound of powdered sugar; then put the yolks of two eggs in a cold bowl; stir it a minute, then add to it a little of the hard sauce; when well mixed add more, about a teaspoonful at a time; when the hard sauce is blended with the yolks of eggs, stir in by degrees a wineglass of brandy or rum. Keep on ice till wanted.

_Vanilla Cream Sauce._--Put half a pint of fresh cream to boil, reserving a tablespoonful; mix this with a teaspoonful of flour; stir it into the cream, with a tablespoonful of sugar, when near boiling; when it boils, stir for five minutes or ten in a double boiler; then pour out the sauce, and stir in a small teaspoonful of vanilla and a few drops of extract of rose or a teaspoonful of rose-water. Observe that the rose is used to give a different tone to the vanilla, and not to impart its own flavor, therefore very little must be used.

_Almond Sauce._--Dissolve four ounces of almond paste in half a pint of sweet cream by stirring in a double boiler (the almond paste should be grated first); when both are hot, add a tablespoonful of sugar and the yolk of an egg; stir till the egg thickens, then remove from the fire and serve.