A pilgrimage to resource efficiency 

French Vanilla Mousseline Sauce

Recipe from the Great Depression

Bring to a boil:
1 pint (2 cups) Milk
4 ounces (1 cup) Sugar

Beat well together:
3 Egg yolks
2 ounces (1/4 cup) Sugar

Add the milk slowly to the eggs and stir well, then return to the fire and heat until the sauce thickens, but be careful not to let it boil. When it becomes a thick cream, remove from the fire and pour into a bowl, adding two teaspoons of vanilla and a little butter.

To top the Bavarian Chocolate Pudding:

Cool over ice then mix in 1/4 cup whipped cream. Chill in ice-box 30 minutes before dressing pudding.

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on email

Follow us on facebook!

Get the latest news and product updates delivered right to your inbox.

More to explore:

Scotch Broth vs Lamb Broth

Every ounce of an animal was considered valuable and nothing went to waste. Here’s two different recipes for soups using the shoulder bone from the Potted Shoulder of Lamb recipe.

Read More »

Leave a Comment