Mousseline Sauce—Savoury, Hot

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 2 egg yolks
  • pt. cream
  • 1 tablesp. stock

Method

Put all the ingredients except butter, lemon juice and egg white into a china basin. Place the basin over boiling water and whisk the mixture briskly till it thickens. Remove from heat and whisk in the butter and lemon juice. Fold in the egg white. Serve at once.

Serve with fish, poultry or vegetables.