Frothy Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ pt. milk
  • 1 tablesp. sugar
  • 2 eggs


Heat the milk. Dissolve the sugar in the milk; then allow to cool a little. Whisk the eggs and sherry together, add the warm milk. In a basin, placed over boiling water, whisk all the ingredients until the sauce is thick and frothy. Serve at once.