Cream of Vanilla Sauce

Sauce a la Creme de Vanille

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pint of Milk
  • 2 Tablespoonfuls of Powdered White Sugar
  • The Yolks of 3 Eggs
  • A Tablespoonful of Vanilla Essence
  • ½ Gill of Maraschino, or Good Cognac

Method

Beat the yolks of the eggs and the sugar well together, and add the Vanilla Essence. Beat thoroughly. Boil the milk and add the beaten egg to the milk as it comes to a boil. Stir briskly till it comes to a boil once more. Then take off the fire and add the Maraschino or Brandy according to taste.