Brandied Foamy Sauce
|Butter||1⁄2 Cup (8 tbs)|
|Sifted confectioners' sugar||1 1⁄3 Cup (21.33 tbs)|
|Egg||1 , separated|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Ground nutmeg||1 Dash|
1. Soften the butter and gradually blend in the sugar. Add the salt and egg yolk and beat well.
2. Cook over hot, not boiling, water, stirring constantly, until the mixture is light and fluffy, or six to seven minutes. Remove from the heat and stir in the cognac. Chill.
3. Fold in the egg white, beaten until it stands in soft peaks. Fold in the whipped cream just before serving.
4. Serve over fruitcake and sprinkle with nutmeg.