No. 40.—Hard Sauce

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Beat a quarter of a pound of butter to a cream, then stir into it half a pound of pulverized white sugar, and beat it until it is light. A wineglass of wine or brandy may be added. Grate nutmeg over it. Put it on ice if the weather is warm.