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Recipe of the day

Sherry Cream Sauce

    Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]


    2 eggs
    1 1/2 cps powdered sugar
    1 tsp vanilla
    2 tbsp sherry
    1/8 tsp salt
    1 cp heavy cream, whipped


    1 - Beat yolks until thick and lemon-colored.
    2 - Beat 3/4 cp sugar into yolks.
    3 - Beat the whites until they stand in stiff points when beater is removed.
    4 - Beat remaining 3/4 cp sugar into whites.
    5 - Combine whites and yolks.
    6 - Add vanilla, sherry and salt.
    7 - Just before serving, fold in whipped cream.

    Makes about 3 cps sauce.

    Delicious on orange, lemon, or chocolate souffle and on fruit puddings.

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