Sherry Sauce

Sherry Sauce
Difficulty: Easy
  • 1 dessert spoon of corn flour
  • ½ pint of milk
  • A little sugar
  • 1 egg yolk
  • 1 oz. butter
  • Sherry
  1. Use a little of the milk to form a smooth paste with the corn flour.
  2. Put the sugar and the rest of the milk in a saucepan and bring to the boil.
  3. Pour the liquid over the corn flour paste.
  4. Bring the mix back to the boil and cook for 5 minutes.
  5. Beat the egg yolk.
  6. Remove the liquid from the heat and add the beaten egg, butter and sherry.
  7. Keep stirring the mixture until it thickens.
  8. DO NOT let the liquid boil.

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