The Boston cooking-school cook book

by Fannie Merritt Farmer

Brandy Sauce

¼ cup butter

1 cup powdered sugar

2 tablespoon brandy

Yolks 2 eggs

Whites 2 eggs

½ cup milk or cream

Cream the butter, add 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.