Brandy Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the butter and sugar together to a cream, beating until light and very white; add the whites of the eggs, beaten to a stiff froth, putting in one at a time; whip these well together, and add t...
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Cooking tools:
- Double boiler
- Hand mixer
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 Tablespoonfuls of Butter
- A Cupful of Powdered White Sugar
- The Whites of 2 Eggs
- A Gill of Brandy
- A Gill of Boiling Water
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