Mocha Sauce for Souffles
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 egg yolks
1/2 cp sugar
1/8 tsp salt
2/3 cp triple-strength, freshly brewed coffee
1 cp heavy cream, whipped
1 - Beat eggs slightly in upper part of double boiler
2 - Add sugar, salt, and coffee.
3 - Cook over hot, not boiling, water until thickened and smooth.
4 - Stir constantly.
5 - Let cool.
6 - Fold whipped cream into mixture.
Makes 6 servings.
Serve on chocolate and lemon, orange, or other fruit souffles.