Sauce for Plum Pudding Glace or for Nesselrode Pudding
yolks of 2 eggs
2 tablespoonfuls of powdered sugar
1 tablespoonful of brandy, or of kirsch, or of rum, or of maraschino
1/2 pint of cream
Beat the yolks with the powdered sugar to a cream. Stir it over the fire in a double boiler until the egg is a little thickened, but not hard. Continue to beat the egg until it is cold. It will then be light and creamy; add the brandy or kirsch or rum or maraschino; and then mix in lightly the cream whipped to a dry, stiff froth.