German Sauce
Bill HR (by 2.0)

German Sauce



  1. Put the yolks into a stew-pan with the brandy and sugar.
  2. Whisk this over the fire until it becomes a thick froth; do not let it boil, or the eggs will curdle.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Sauce

Measure: avoirdupois

Ingredient: egg yolk, brandy, sugar

Equipment: measuring cups, measuring spoons, stove, pot

See Also