Aubois Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put half a pound of lump sugar with half a pint of water, and boil until a little of the sugar taken between the wetted finger and thumb forms a thread without breaking when the fingers are opened,...
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Cooking tools:
- Saucepan
- Stove
Ingredients
- liqueur
- maraschino
- whipped cream
- raw yolks of eggs
- sugar
- water
- lump sugar
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