Brandy Sauce

Ingredients

• One-quarter cup of butter
• yolks of 2 eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cream or rich milk
• 3 tablespoons of fine brandy
• 1 tablespoon of Jamaica Rum

Method

1. 1

   Cream the butter, gradually add the sugar, beating continually.

2. 2

   To this add the yolks well beaten, then pour in the hot cream or milk, cook over hot water until it will coat the spoon, remove from range and add brandy and rum, pouring slowly over the lightly beaten whites of eggs, beating continually.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 76. The excerpt below is the record exactly as published.

Brandy Sauce. One-(juarter cup of butter, yolks of 2 eggs, dash of mace, "L^ cup granulated sugar, i/s teaspoon salt, ^2 ^'^^P "^ l-^"^ cream or rich milk, ("ream tlu> butter, grad- uallv add the sugar, beating continually: to this add the yolks well beaten, then pour into this mixture the hot cream or milk, cook over hot water until it will coat the spoon, remove from range and add ;> tablespoons of fine brandy and 1 tablespoon of Jamaica ]'u

Cook this with the app: pantry check, scaling, and the assistant.