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Sauce Georgette
Ingredients1 Egg 1/4 pound Sugar 1/2 pint Cream 1 liqueurglass Sherry ,Grand Marnier, rum, brandy, or whatever |
MethodWhisk well the egg, add sugar and whisk again. In another bowl, whip cream and when it is very frothy, whip in whatever flavour being used. Then stir in the first mixture and pour into a cold sauceboat, to accompnay the pudding or sweet. |
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