Liquid Sunshine Rum Sauce

Method

Put into a stewpan six raw yolks of eggs, three raw whites of ditto, two ounces of castor sugar, one wineglass of Liquid Sunshine rum, and eight drops of Marshall’s liquid carmine, whip these briskly together for four to six minutes whilst the pan is standing in boiling water, when the sauce will present the appearance of a soufflé and is ready for use. This is an excellent sauce to serve with plum-pudding, baba, soufflés, hot puddings, &c.

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