Custard Sauce

Sauce Duchesse

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Milk
  • ½ Cupful of Powdered White Sugar
  • 3 Eggs


Set the milk to boil. Beat the eggs and sugar to a thick cream, very light, then stir them into the boiling milk. Stir over the fire till the Sauce begins to thicken, and no longer. If you stir too long the Sauce will curdle. Take it from the fire, add the Vanilla and serve cold.