HARD SAUCE
- 4 ozs. (4 heaping tablespoonfuls) butter
- 2 ozs. (2 heaping tablespoonfuls) sugar
- 2 heaping tablespoonfuls chopped almonds
- 1 tablespoonful sherry wine or brandy
Blanch the almonds and chop them very fine, add the wine or brandy. Beat up the butter and sugar to a cream, then beat in the almonds.
Chill and serve in a heap in a dainty ramequin.