Home · Recipes · Historical Cookbook · Sauces

Foam Sauce or Chaudeau

4 servings

Ingredients

• 3 pieces fresh eggs
• 1 teaspoon wheat flour
• 2 tablespoons sugar
• 0.25 l white wine

Instructions

1. Whisk 3 fresh eggs vigorously.
2. Mix in 1 teaspoon of wheat flour and 2 tablespoons of sugar.
3. Finally, whisk with 0.25 liters of white wine until everything is clear.
4. Place the casserole in boiling water and beat the sauce until the foam rises; however, it must not boil.
5. Then transfer to a dish and beat for a few more minutes to prevent curdling.
6. Serve the sauce hot.

Modernized from a treasured 19th-century German cookbook.