| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Holiday, Sauces |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
c |
Icing sugar |
| 1 |
ts |
Lemon extract |
| 1 |
|
Egg white |
INSTRUCTIONS
Cream butter until very light. Gradually add the icing sugar and continue
to cream until fluffy. Gradually add athe lemon extract. Beat the egg white
until stiff and fold it into the butter and sugar mixture. Place in a small
serving dish and chill until hard. Yields 1 1/4 cups sauce.
VARIATIONS:
Brandy Hard Sauce....Omit the egg white. Substitute 2 tbls. brandy for the
lemon extract and proceed as for Hard sauce. You may also add 1 tsp.
vanilla to this recipe if desired.
Almond Sauce....This sauce is excellent with steamed Cranberry Pudding.
Proceed as for Hard Sauce recipe, substituting 1/2 tsp. almond extract for
the lemon extract and leaving in the egg white.
From the book "Canadian Christmas Cooking" by Rose Murray
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”