Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Butter
2 Eggs
1/4 c Flour
1 c Sugar
1 c Milk
1 c Heavy cream
1 ts Vanilla
Nutmeg

Mix the butter and egg yolks together in the top of a double boiler.
Add the flour and sugar and blend well. Gradually stir in the milk.
Cook over medium heat, stirring constantly, until the mixture is like
a thin custard, about 10 minutes in all. Cool. Whip the cream. Beat
the egg whites until stiff. When the sauce is cool, add the vanilla
and carefully fold in the whipped cream and beaten egg whites.
Refrigerate until needed. The sauce can be made a day in advance, if
necessary. Top with a light sprinkling of freshly grated nutmeg
before serving. Yields about 3 cups sauce.

From the book "Canadian Christmas Cooking" by Rose Murray

Food Wine RT [*] Category 3, Topic 25 Message 209 Sun Nov 22, 1992
THE.LARK [:) or :( ?] at 15:29 EST

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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