Hard Brandy Sauce

Sauce Dure au Cognac

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Cupful of Powdered White Sugar
  • ½ Cupful of Butter
  • A Wineglassful of Brandy
  • ¼ Teaspoonful of Ground Cinnamon

Method

Beat the butter and the sugar to a cream; add the Brandy and the powdered cinnamon and serve cold.

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