Coffee Sauce


To serve hot or cold with puddings, sweets made from light cakes, and cold soufflés.—Put six good tablespoonfuls of ground Mocha coffee into a cafetière and pour over it three gills of boiling water; let it remain in the bain marie until all has run through the pot, then strain on to three ounces of castor sugar and five raw yolks of eggs that have been mixed up together in a basin, put the mixture back into a clean stewpan, dissolve in it two sheets of Marshall’s gelatine, and stir it in the bain marie until it thickens to the consistency of thick cream, then rub it through the tammy, make hot in the bain marie and use. If this sauce is served cold, one gill of stiffly whipped cream should be added when about to be served.