Rum sauce: egg yolks, sugar, cream, Madeira and rum are whisked together over heat without boiling. The original also mentions a simpler version with water and rum or rum essence. From Erken's Stor kokebok (1949), p. 577.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 577 (falt i det fri)
The rum sauce stands among the dessert sauces and is the richer egg version. The first line of the original refers to a basic sauce on the previous page, which is not included here.
Whisk over heat
Whisk egg yolks, sugar, cream, Madeira and rum together over gentle heat. The sauce must not boil.
Note
Note: The sauce is only warmed, not boiled. Use pasteurised eggs, or heat to about 72 C, if it is to be served to pregnant women, the elderly or small children.
Old measures converted to dl, 1/2 l to 5 dl. The simpler version (2 dl water and 1/2 dessert spoon rum or 20 drops of rum essence 'in the same way') is omitted, since the basic sauce it refers to is not included.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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