Brandy Sauce

Ingredients

• 1/2 cup butter
• 1/2 cup heavy cream whipped stiff
• 1 cup confectioners' sugar
• 2 tablespoons brandy
• Whites 2 eggs beaten stiff
• 1 tablespoon Jamaica rum
• 1/2 teaspoon salt
• Grating nutmeg

Method

1. 1

   Cream butter, add sugar gradually, stirring constantly.

2. 2

   Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt.

3. 3

   Fold in cream and sprinkle with nutmeg.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 77. The excerpt below is the record exactly as published.

/2 teaspoons salt. Process: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron. Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame). Serve with Brandy Sauce. BRANDY SAUCE Y2 cup butter. % cup heavy cream whipped stiff. 1 cup confectioners' sugar. 2 tablespoons brandy. Whites 2 eggs beaten stiff. 1 tablespoon Jamaica rum. y^ teaspoon salt. Grating nutmeg

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