Vanilla Sauce


To serve with puddings, iced soufflés, hot soufflés, and cake sweets for dinner, &c.—Put one and a half gills of new milk or cream into a stewpan with half a split Vanilla pod, and two ounces of castor sugar to infuse in the bain marie for about fifteen minutes, then put six raw yolks of eggs into a basin, and stir the infused milk on to them, then return the mixture to the fire until it becomes as thick as cream, then strain through the tammy; have three whites of egg whipped stiffly, and pour the prepared custard on to the whites, whipping well together, add half a saltspoonful of Vanilla essence; serve hot or cold.

Wringing Sauces through the Tammy.