1/2 c Butter
2 Eggs
1/4 c Flour
1 c Sugar
1 c Milk
1 c Heavy cream
1 ts Vanilla
Nutmeg
Mix the butter and egg yolks together in the top of a
double boiler. Add the flour and sugar and blend well.
Gradually stir in the milk. Cook over medium heat,
stirring constantly, until the mixture is like a thin
custard, about 10 minutes in all. Cool. Whip the
cream. Beat the egg whites until stiff. When the sauce
is cool, add the vanilla and carefully fold in the
whipped cream and beaten egg whites. Refrigerate until
needed. The sauce can be made a day in advance, if
necessary. Top with a light sprinkling of freshly
grated nutmeg before serving. Yields about 3 cups
sauce.
From the book "Canadian Christmas Cooking" by Rose
Murray
Food & Wine RT [*] Category 3, Topic 25 Message 209
Sun Nov 22, 1992 THE.LARK [:) or :( ?] at 15:29
EST
From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005
