Brandy Sauce

Sauce au Cognac

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Tablespoonfuls of Butter
  • A Cupful of Powdered White Sugar
  • The Whites of 2 Eggs
  • A Gill of Brandy
  • A Gill of Boiling Water


Beat the butter and sugar together to a cream, beating until light and very white; add the whites of the eggs, beaten to a stiff froth, putting in one at a time; whip these well together, and add the boiling water and the Brandy. Set over the fire in a bain-marie (boiling water) and stir till creamy and no longer. Serve either hot or cold. Do not let it boil. This sauce is excellent with Blackberry Roll, Bread Puddings, etc.