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Brandy Sauce (with Milk, “English Style”).
Put in a small saucepan 1 cup milk, the yolks of 2 eggs,1 tablespoonful sugar and a little grated lemon peel;
stir over the fire till the sauce is at boiling point; instantly remove and add 3 tablespoonfuls brandy;
serve with plum pudding.
Brandy Sauce (American), No. 1.
Stir 4 tablespoonfuls powdered sugar with 1½ spoonfuls butter to a cream;
add by degrees the yolks of 2 eggs, ½ cup boiling water and ½ cup brandy;
put all the ingredients in a tin cup and set it in a saucepan of hot water;
stir until the sauce is boiling hot;
flavor with nutmeg and vanilla.
This sauce may be made of wine in the same manner.
Brandy Sauce, No. 2.
Beat 1 tablespoonful butter with 6 tablespoonfuls powdered sugar to a cream;
add by degrees 1 wine-glassful of brandy,
3 tablespoonfuls boiling water and a little nutmeg; put the sauce into a tin cup,
set in saucepan of boiling water and stir until the sauce is hot; but do not allow it to boil.
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