1165 | Sauce à la Sadi-Carnot.
—Put in a saucepan two ounces of fresh butter, stir in one ounce of flour, and moisten slowly with a gill of cold water, turning continually; add two ounces of powdered sugar, place the pan on the stove, add half a pint of Château-Lagrange wine, and a teaspoonful of vanilla flavoring. Stir well, and let boil for one minute, then remove, and strain it through a sieve into another saucepan; replace the pan on the corner of the stove so as to keep it hot, then take one ounce of citron, slice it as fine as possible, also one ounce of finely minced pistache; add them to the other ingredients, and finally stir in slowly a tablespoonful of red curaçoa; mix well together for one minute, then pour into the sauce-bowl, and serve.