Brandy Sauce

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ cup butter.
  • 1 cup sugar.
  • 2 tablespoons 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.