Brandy Butter Sauce.
To make the Brandy Butter quickly, it should be done in a
warm kitchen, and look like firmly whipped cream.
For a boatful use 2 ozs. of butter well squeezed in a cloth;
then work in well 2 ozs. of finest powdered sugar, added gradually,
and worked with a wooden spoon.
By degrees add a wineglassful of brandy, if put in too fast this
will curdle and spoil the sauce, but properly added it helps to
make it look white. To serve with Plum Pudding.
It is sometimes made stiff enough to cut in blocks and so
handed round with the pudding.
Brandy Butter is also used in Paris Cake (see Cakes).
Set on ice till wanted.
For chocolate-flavoured Brandy Butter, see Paris Cake, under
Cakes.