Hard Brandy Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the butter and the sugar to a cream; add the Brandy and the powdered cinnamon and serve cold.
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Ingredients
- A Cupful of Powdered White Sugar
- ½ Cupful of Butter
- A Wineglassful of Brandy
- ¼ Teaspoonful of Ground Cinnamon
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