Sauces
| PAGE | |
|---|---|
| Banana Sauce | 80 |
| Chocolate Sauce | 80 |
| Custard Sauce | 81 |
| Foam Sauce | 81 |
| Fruit Sauce | 82 |
| Golden Sauce | 82 |
| Golden Syrup or Molasses Sauce | 83 |
| Hard Sauce | 83 |
| Hard Sauce with Fruit | 84 |
| Jelly Sauce | 84 |
| Lemon Sauce | 85 |
| Melted Butter | 85 |
| Sabaillon | 86 |
| Whipped Cream Sauce | 86 |
| Wine Sauce—I. | 87 |
| ″ ″ II. | 87 |
General Directions
All hot pudding sauces should be served as soon as made.
Butter may be creamed in a warmed basin but should on no account be melted.
Sauces made with yolks of eggs are best made in a bain marie; i.e. a saucepan placed in a larger pan containing hot water.