| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Holiday, Sauces |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Icing sugar |
| 1 |
|
Egg beaten |
| 2 |
tb |
Orange juice |
| 1 |
ts |
Orange rind finely grated |
INSTRUCTIONS
Cream the butter, add the sugar and beat until light and fluffy. Beat in
the egg. Very gradually add the orange juice, a drop at a time. Stir in the
orange rind. Beat the sauce until light and fluffy. Serve immediately.
Yields about 1 1/2 cups.
From the book "Canadian Christmas Cooking" by Rose Murray
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”