Hard Sauce

Sauce a la Creme Dure

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Cupful of Butter
  • A Cupful of Powdered White Sugar
  • The Whites of 2 Eggs
  • A Teaspoonful of Vanilla Grated Nutmeg


Beat the butter and sugar to a cream and gradually add the whites of the eggs beaten to a stiff froth; add the flavoring and heap on a small butter dish, sprinkle with grated nutmeg and serve cold.