Thursday, July 20, 2017

Dutch Sauce


  • Yolks of two eggs 
  • quarter pint of cream (approx 1/2 cup) 
  • two and a quarter spoonfuls of elder vinegar (2 1/2 tblsp) 
  • a little fresh butter 
  • flour (amount not specified) 


  1. Mix the eggs, cream, vinegar, and butter 
  2. Add enough flour to render the same the consistency of custard. 
Prepared by Devon Dollahon
July 20, 2017

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