Cream of Vanilla Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the yolks of the eggs and the sugar well together, and add the Vanilla Essence. Beat thoroughly. Boil the milk and add the beaten egg to the milk as it comes to a boil. Stir briskly till it co...
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Ingredients
- A Pint of Milk
- 2 Tablespoonfuls of Powdered White Sugar
- The Yolks of 3 Eggs
- A Tablespoonful of Vanilla Essence
- ½ Gill of Maraschino, or Good Cognac
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