¹⁄₄ cup butter
1 cup sugar
Yolks of two eggs
2 tablespoons brandy
¹⁄₂ cup milk or cream
Whites of 2 eggs
Warm the butter to soften, but not melt it; add the sugar gradually, and
rub the two together; add the beaten yolks and, when mixed, the brandy
and the milk or cream. Heat the sauce over warm water in a cooker-pail
until it registers 160 degrees Fahrenheit, stirring it constantly. Cover
it, and set the pail into a cooker for twenty minutes. When it is
nearly ready, beat the whites of eggs stiff and pour the hot sauce over
them, beating it until it is smooth. Serve immediately.
Serves six or eight persons.