From the Modern American Family Cookbook

3/4 cup boiling water

1/3 cup medium grind coffee

1 tablespoon butter

1 1/2 tablespoons flour

1/2 cup milk

2 egg yolks, beaten

pinch salt

1/2 cup sugar

1/2 teaspoon vanilla

1/2 cup whipping cream

Add the boiling water to the coffee in a saucepan, heat it just to the boiling point, then remove to a warm place to stand 5 minutes. Strain through four thicknesses of cheesecloth or through firm muslin. Melt butter, blend in flour and add milk slowly, stirring constantly over direct heat until sauce boils and thickens and is smooth. Stir some of the hot mixture into the beaten yolks; then add the yolk mixture to the hot sauce. Place over boiling water and cook 3 minutes, stirring constantly. Remove from heat and add 1/4 cup of the strained coffee, salt and sugar; stir well. Chill, then stir in the vanilla and fold into the stiffly whipped cream. Serve immediately or store in a tightly covered jar in the refrigerator; it may be kept 2 or 3 days. This is a delicious sauce for chocolate blanc mange, cornstarch pudding, ice cream or steamed fruit pudding. About 2 cups.