CookEat Recipe
Coffee Sauce
Egg-yolk and cream custard sauce infused with roasted coffee. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1193. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use selected pasteurized yolks or verified safe custard process; do not equate five-minute gentle heat with pasteurization. Limites : Documentary adaptation with a synthetic illustration; not cooked, measured or tasted. The source light gill remains an imprecise short cream measure. Coffee extraction and cloth losses, finished sauce volume and coverage are unmeasured; pasteurized yolks are selected, and the sauce is heated gently without boiling.
Method
Steps
Step 1
Pound ONE OUNCE fresh roasted coffee beans finely. Add to ONE GILL boiling milk, cover and boil source TWO minutes, then stand off heat TEN minutes; strain through clean cheesecloth into pan holding THREE selected pasteurized yolks and TWO ounces sugar.
Step 2
Add a LIGHT GILL cream (short of full gill, actual measure must be recorded), whisk source TWO minutes and heat slowly while continually whisking source FIVE minutes WITHOUT boiling. Verify the selected safe yolk treatment and custard texture; strain through clean food-safe cloth and measure the actual recovered sauce and use as required. This recipe makes the sauce only.
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