Coffee Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 tablesp. freshly ground coffee
  • ¾ pt. water
  • ¼ oz. gelatine
  • 3 egg yolks
  • 3 oz. castor sugar


Boil the water and pour over the coffee. Strain when cool. Dissolve the gelatine in 1 tablesp. water. Beat together the egg yolks and sugar. Place all the ingredients in a saucepan. Cook slowly, without boiling, until the mixture thickens. Strain and chill. Use as required.