Page:Meier - The Art of German Cooking and Baking.djvu/179

 mixed well on the stove and stirred until it becomes foamy and begins to thicken, but must not cook. Then add the lemon slices.

Remarks: This sauce may be served cold or warm.


 * ¼ cup of arrack or brandy

1 pt. of water

3 yolks of eggs

2 tbsps. of lemon juice

1 slice of lemon

1½ tbsps. of flour

⅛ lb. of sugar

Preparation: All ingredients except the arrack or brandy are mixed well and treated the same as mentioned under No. 45. The arrack or brandy is stirred in last. This sauce may be served cold or warm.


 * 1 pt. of milk

½ vanilla bean or

1 tbsp. vanilla extract

4 yolks of eggs

1 tsp. of flour

¼ cup of sugar

Preparation: The vanilla bean is left to soak in milk for 1 hour, then the sugar is added. The milk is brought to boil, the yolks of eggs and flour are mixed with a little cold milk, slowly stirred into the boiling milk and cooked for one minute. If you wish to use this sauce cold, it must be stirred several times while getting cold so it will not form a skin.

Remarks: The sauce must be stirred well while boiling.

When it is used cold you may add ½ cup of whipped cream or the white of egg beaten to a froth.


 * 1 pt. milk

½ tsp. of vanilla extract

3 tbsps. of cocoa

¼ cup of sugar

4 yolks of eggs

Preparation: Stir the cocoa with the yolks of eggs and a little cold milk and prepare tihe sauce like vanilla sauce given under No. 47.

The preparation is the same as given under No. 47 and No. 48, but instead of cocoa, ¼ lb. of chocolate is grated and stirred into the yolks of eggs and milk and less sugar is needed.