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Caramel Brandy Sauce
Recipe Reprinted from The Boston Cooking School Cookbook, Fannie Merritt Farmer, 1918
1/4 cup butter
Yolks 2 eggs
1 cup brown sugar
Whites 2 eggs
2 tablespoon brandy
1/2 cup milk or cream
Cream the butter, add brown 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.
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