Cream Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (1)
  1. All beaten to a cream before the fire.
Original Text
Cream Sauce. This goes well with Plum Pudding, Amber Pudding, and Hamburg Pudding, see Sweet Puddings. 4 lb. fresh butter, 2 ozs. castor sugar. 2 bitter almonds blanched and pounded. A wineglassful of brandy. All beaten to a cream before the fire.
Notes