Reference > Farmer's Cookbook > PUDDING SAUCES > Chocolate Sauce
  Foamy Sauce II Sabyon Sauce  

Chocolate Sauce

2 cups milk
2 tablespoons hot water
11/2 tablespoons corn-starch
2 eggs
2 squares unsweetened chocolate
2/3 cup powdered sugar
4 tablespoons powdered sugar
1 teaspoon vanilla

Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.

  Foamy Sauce II Sabyon Sauce  

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