|The Professional Chef: Study Guide|
|by The Culinary Institute of America (CIA)|
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnershi...
1 - 10 of 59 for plum pudding sauce
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Mix pudding ingredients and add ... serving with hard sauce topping. SAUCE: Boil ... and sauce can be made very far ahead of time and reheated when served.
Cream sugar, butter, egg yolks, and pinch of salt. Add wine or brandy and milk which has been heated. Cook in double boiler as for boiled custard.
Cream butter, sugar and flour. Add well beaten egg yolk, water, and cook in double boiler until thick. Add vanilla and cool. Add beaten egg white.
Combine flour, molasses, ... warm with Vanilla Sauce. Double recipe ... except vanilla to a boil over low heat. Cook 2 to 3 minutes. Add vanilla. Serve hot.
Cook until thickens a trifle.
In a sauce pan mix sugar ... a bit; then blend in butter, salt and brandy. May be made a few hours before serving and reheated. Makes about 2 cups sauce.
Cream butter and ... brandy and nuts. When cold beat in lightly well, beaten egg whites. This sauce can be made a day ahead, if it separates beat it up again.
Mix all the above together well, adding boiling water last. Place in the top of a double boiler and cook until mixture thickens.
Combine fruits, rinds, ... remaining ingredients except sauce and add creamed ... hot water. Cover, steam for about 2 hours. Unmold. Serve with Hard Sauce.
Pudding: Cream shortening ... Add eggs and plum pulp. Mix well. ... serve hot with sauce. Sauce: Mix ... Stir until blended. Serve over pudding. Serves 6-8.
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