Brandy Sauce (1)

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 level teasp. arrowroot or cornflour
  • ¼ pt. milk
  • 1


Blend the arrowroot with a little cold milk. Heat the rest of the milk and when boiling stir it into the blended arrowroot. Return mixture to pan and bring to boiling-point. Mix together the egg yolk, brandy and sugar. Cool the arrowroot sauce a little, then stir into it the egg mixture. Cook without boiling until the egg yolk thickens.