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Classic
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page 155
430. SAUCE SAMBAYON.
SAMBAYON SAUCE.
PROPORTIONS.--For five persons:
Yolks.........2.
Starch.........1/2 tablespoonful.
Sugar..........2 tablespoonsful.
Rum............1 tablespoonful.
Cream..........2 glassesful.
Time.--10 minutes.
PREPARATION.--1st. In a sauce pan beat together 2 yelks, 1/2 tablespoonful corn
starch, 2 tablespoonsful sugar, 1 tablespoonful rum, 2 glassesful cream till
thick enough, and warm but don't allow it to boil. 2d. Pour on the pudding.
431. SAUCE APRICOT.
APRICOT SAUCE.
PROPORTIONS.--For five persons:
Apricots...........12.
Sugar..............1/2 lb.
Kirsch.............2 tablespoonsful.
Time.--15 minutes.
PREPARATION.--1st. Place in a sauce pan 12 apricots cut in pieces with 1/2 lb.
sugar, and cook till soft. 2d. Pass through a sifter, add 2 tablespoonsful
kirsch and enough water to have a half thick sauce; or, mix 2 tablespoonsful
apricot marmalade with 2 tablespoonsful kirsch and add enough water to make
quite a thick sauce.
COLD SWEET DISHES.
432. RIZ A L'IMPERATRICE.
RICE A L'IMPERATRICE.
PROPORTIONS.--For five persons:
Rice...........................1/4 lb.
Gelatine.......................1/4 lb.
Sugar..........................1/4 lb.
Cream..........................2 glassesful.
Vanilla or yellow lemon peel...A little.
PREPARATION.--1st. Wash, cook, drip, cool and drip again the rice as indicated
No. 405. 2d. Place it in a sauce pan with 1/4 lb. gelatine, which you have
soaked for 10 minutes in cold water and then melted in a sauce pan,* add 2
glassesful cream and cook while stirring for 10 minutes. 3d. Pour this in a cake
mould, which you place in an ice box till cold. 4th. When ready to serve knock
it from the mould and pour over a raspberry sauce made as follows: 5th. Pass 2
lbs. raspberries through a sifter and mix with 3/4 lb. sugar.
*Add a little water if the gelatine is too thick.
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