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.

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