Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Milk |
| ½ cup | Heavy cream |
| 2 \N | Eggs; separated |
| 2 tablespoons | Sugar |
| \N dash | Salt |
| 3 tablespoons | Brandy |
Recipe by: The American Heritage Cookbook - ISBN 0-8281-04-03-4 Scald milk and cream together in the top of a double boiler. Beat egg yolks until light in color, then beat in sugar, a little at a time, and salt. Add milk-cream mixture gradually, beating constantly. Pour back into double boiler and cook over boiling water until sauce thickens ehough to coat a wooden spoon. Remove from heat, stir in brandy, then pour over stiffly beaten egg whites, beating vigorously. Cool before serving.
From: Dan Klepach