Almond Sauce for Puddings hot or cold from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put a quarter of a pound of Valencia almonds in cold water, when they come to the boil, strain and rinse them in cold water, and rub them in a clean cloth to remove the skins, then pound them till ...
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Cooking tools:
- Pot
- Colander
Ingredients
- almond
- marshall’s maraschino syrup
- single cream
- raw yolks of eggs
- castor sugar
- paste
- cold water
- valencia almonds
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