Brandy Sauce
Ingredients
- ¼ cup butter
- 1 cup powdered sugar
- 2 tablespoon brandy
- Yolks 2 eggs
- Whites 2 eggs
- ½ cup milk or cream
Steps
- Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.
More recipes with butter, powdered sugar, brandy, eggs or milk
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.