vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Brandy Sauce (Sauce au Cognac)
From The Swedish, French, American cook book, 1918
Serves 2
Delicious sauce for hot or cold puddings.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 468. The excerpt below is the record exactly as published.
randy Sauce ( Sauce au Cognac) Take one cup good butter, wash well, dry on a linen cloth, free from any water. Mix to the butter one and a half cups powdered sugar; stir until it is creamy; add yolks of two hard-boiled eggs that have been pressed through a sieve; work until nice and smooth, add raw yolks of two eggs, stir about ten minutes; during that time add gradually one large glass cognac
Cook this with the app: pantry check, scaling, and the assistant.