Cream of Butter Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the Butter and sugar to a thick cream, and add the milk or cream gradually. Place the mixture in a bowl and stand in a small tin of boiling water (bain-marie) and stir slowly till the Sauce is...
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Ingredients
- ½ Cupful of Butter
- ½ Cupful of Powdered White Sugar
- 4 Tablespoonfuls of Milk, or Cream
- The Juice and Rind of a Lemon
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