No. 39.—Rich Lemon Sauce, for Puddings

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Boil a fresh lemon in plenty of water, until a straw will penetrate it, then cut it in slices, and each slice in quarters; add a teacupful of sugar, and the same of butter, with a large teaspoonful of wheat flour worked into it; put all together into a stew-pan, and stir in gradually half a pint of boiling water; keep it over the fire for ten minutes, stirring it all the time, then serve with half a nutmeg grated over.