double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.
Sabyon Sauce
Grated rind and juice 1/2 lemon
1/2 cup white wine or
1/4 cup Sherry
1/3 cup sugar
2 eggs
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.
Hard Sauce
1/3 cup butter
1 cup powdered sugar
1/3 teaspoon lemon extract
2/3 teaspoon vanilla
Cream the butter, add sugar gradually, and flavoring.
Sterling Sauce
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla or
2 tablespoons wine
4 tablespoons cream or milk
Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent separation.
Wine Sauce
1/2 cup butter
1 cup powdered sugar
3 tablespoons Sherry or Madeira wine
Slight grating nutmeg
Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg.
Brandy Sauce
1/4 cup butter
1 cup powdered sugar
2 tablespoon brandy
Yolks 2 eggs
Whites 2 eggs
1/2 cup milk or cream
Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over
