Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 127

Milk.—Put in a block-tin saucepan four tablespoonfuls of sugar, one of flour, four yolks of eggs, one pint of milk; essence to flavor, and mix the whole well; set on a good but not sharp fire, stir continually till it begins to become rather thick; take off, turn over the pudding, and serve.

Madeira.—Set a saucepan on the fire with one ounce of butter in it; as soon as melted, add half a tablespoonful of flour, stir till it turns rather yellow, and add also one pint of water, four ounces of sugar, and a few drops of burnt sugar; boil gently, about twenty-five minutes; add nearly a gill of Madeira wine, boil again ten minutes, and serve in a boat.

Rum.—Proceed as for Madeira-sauce, except you use half a gill of rum instead of Madeira.

Brandy.—Proceed as for rum-sauce, using the same proportion of brandy.