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📝 Description
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73
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🥘 Ingredients
The yolks of 3 eggs, 1 tablespoonful of powdered sugar, 1 gill of milk, a very little grated lemon-rind, 2 small wineglassfuls of brandy.
👨🍳 Method
Separate the yolks from the whites of 3 eggs, and put the former into a stewpan; add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do _not_ allow it to _boil_. Put in the brandy; let the sauce stand by the side of the fire, to get quite hot; keep stirring it, and serve in a boat or tureen separately, or pour it over the pudding.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Sauce for Plum-Pudding by Alexis Soyer, and I was struck by how the brandy's heat bloomed so beautifully when stirred in off the heat. It was a delightful surprise, a warm, boozy embrace that made me appreciate the genius of this 19th-century chef. I found the sauce came together swiftly, a boon for the modern cook who wants a touch of vintage elegance without the fuss. The lemon rind added a bright, citrusy note that cut through the richness of the eggs and milk, a subtle detail that elevated the sauce from simple to sophisticated. This sauce is perfect for the weeknight cook who wants to add a touch of holiday spirit to their meal. It's quick, it's easy, and it's a delightful way to dress up a humble plum pudding. I served it over a steaming pudding, and the contrast between the hot, spiced cake and the cool, boozy sauce was absolutely divine. If you're looking to impress with minimal effort, this is your sauce.
