Coffee Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
To serve hot or cold with puddings, sweets made from light cakes, and cold soufflés.—Put six good tablespoonfuls of ground Mocha coffee into a cafetière and pour over it three gills of boiling...
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Cooking tools:
- French press
- Measuring spoon
Ingredients
- stiffly whipped cream
- marshall’s gelatine
- cream
- castor sugar
- raw yolks of eggs
- mocha coffee
- water
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