Lemon Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the butter and sugar to a cream; add the well-beaten egg, and then the corn starch, which you will have dissolved in two tablespoonfuls of water. Combine with butter and sugar. When well blend...
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Ingredients
- A Tablespoonful of Corn Starch
- A Tablespoonful of Butter
- A Pint of Boiling Water
- ½ Cupful of Sugar
- An Egg, Well-Beaten
- The Juice and Grated Zest of a Lemon
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