Bohemian-American Cook Book/Sweet Sauces and Custards
Sladké omáčky a krémy.
891. CUSTARD SAUCE.
Krémová omáčka.
Put two cups of milk to boil. In the meantime cream four yolks with half a cup of sugar, then add it to the boiling milk and beat until it thickens. Add a few drops of vanilla and do not let it boil any longer, or it might curdle.
892. MOLASSES SAUCE.
Syrobová omáčka.
Boil together about twenty minutes a cup of syrup, a cup of water, one tablespoon of butter, a dash of cinnamon, an even teaspoon of cornstarch mixed smooth with a bit of water, a dash of salt, and lemon juice or vinegar to taste.
893. BRANDY SAUCE.
Omáčka s rumem.
Cream a tablespoon of flour with a tablespoon of butter and two of sugar. Add enough hot water to make it rather thick and let it boil a moment, then add three tablespoons of rum or brandy and a bit of grated nutmeg.
894. HARD SAUCE No. 1.
Tuhá omáčka.
Cream three fourths of a cup of powdered sugar with a cup of butter, then add a few drops of vanilla or lemon flavoring, and keep it cold until served.
895. HARD SAUCE No. 2.
Tuhá omáčka na jiný způsob.
Cream half a cup of butter with a cup of sugar, add two whites, cream a bit longer and finally add a bit of nutmeg.
896. CREAM CHOCOLATE SAUCE.
Smetanová omáčka s čokoládou.
Melt a fourth of a pound of sweet chocolate in a cup of hot milk, stir smooth, add two teaspoons of cornstarch dissolved in cold milk, four tablespoons of sugar, place on the stove, add slowly a cup and a half of hot cream, stirring constantly. Boil a few moments, pour through a sieve, and let the dish stand in warm water until serving same.
897. WINE SAUCE No. 1.
Omáčka z červeného vína.
Boil about fifteen minutes a cup of red wine, half a cup of water, a handful of seeded raisins, a piece of whole cinnamon, a piece of lemon rind and sugar to taste. Blend together a piece of butter and flour. Strain the sauce into the flour and butter, let it simmer about fifteen minutes, then strain again and serve.
898. WINE SAUCE No. 2.
Omáčka vinná na jiný způsob.
Mix smooth in a saucepan a tablespoon of flour with white wine, then add four beaten yolks, a piece of whole cinnamon, the grated rind of half a lemon, two cups of white wine, half a cup of sugar and let it thicken, stirring constantly. When it comes to a boil, take from the stove and strain, serving immediately.
899. ORANGE OR LEMON SAUCE.
Omáčka pomerančová neb citronová.
With a sharp knife pare off the yellow rind of half an orange, being careful not to leave any of the white. Place in a saucepan with two cups of boiling cream, four tablespoons of sugar, cover and set away to cool. In the meantime mix smooth a tablespoon of flour with a bit of cold milk and four beaten yolks, add it to the cooled cream, place on the fire and stir until it comes to a boil. Then take away from the stove, strain and serve. You may use lemon rind instead of orange, if you wish.
900. APRICOT OR PEACH SAUCE.
Omáčka meruňková neb broskvová.
Place in a saucepan a cup of apricot or peach preserves, add slowly a cup of white wine, a piece of whole cinnamon and the rind of half a lemon. Stir until it comes to a boil, then take away and strain through a fine sieve and add sugar to taste. Cover and place in a warm spot until serving it.
901. CREAM ALMOND SAUCE.
Omáčka smetanová s mandlemi.
Pound to a paste two ounces of blanched sweet almonds with four or five bitter almonds. Mix four beaten yolks with a teaspoon of water, sugar to taste, add a bit of vanilla bean or lemon rind, then add the almonds and two cups of sweet cream. Place on the stove and beat constantly until it thickens. It must not boil. Before serving take out the vanilla bean or lemon rind.
902. CREAM VANILLA SAUCE.
Omáčka smetanová s vanilkou.
Mix smooth a teaspoon of flour with a bit of cream, then add five beaten yolks, sugar to taste, a few drops of vanilla flavoring and a pint of sweet cream. Place on the fire and beat until it thickens. It must not boil. You may use a piece of lemon rind instead of the vanilla flavoring, if you wish.
903. WINE CHAUDEAU.
Vinné šodó.
Beat together four yolks, four tablespoons of sugar, the grated rind of one lemon, add a piece of cinnamon, a pint of white wine, and with a wire beater beat over a slow fire until it foams. It must not boil. When it thickens, serve immediately.
904. LEMON CUSTARD.
Citronový krém.
Boil in a double boiler. Slice two large lemons, pour over them four cups of water and boil until tender. In the meantime cream six yolks with three cups of sugar and half a cup of butter, strain into this the lemon water and let it come to a boil. When it boils, add five tablespoons of cornstarch mixed smooth with cold water, and boil a bit longer. Then take from the stove and fold in six whites beaten stiff. Serve cold.
905. CHOCOLATE CUSTARD.
Čokoládový krém.
Boil a small cup of sweet grated chocolate with four cups of milk. In the meantime cream six yolks with a cup of sugar and a tablespoon of butter, add it to the milk and chocolate when it comes to a boil, then five tablespoons of cornstarch mixed smooth with cold water. Boil a bit, then take from the stove and fold in six whites beaten stiff. Serve cold.