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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: 1. In a small bow, with a hand mixer or whisk, cream butter and
sugar. 2. Transfer to the top of a double boiler and place over, but
not touching simmering water. Beat in egg yolks an salt. Slowly add
hot cream and stir until thickened. Add Bourbon and stir until an
even consistency is obtained. Keep warm. 3. Serve over any dessert
pudding, ice cream, or poundcake.
~adapted from "Bluegrass Winners," by the Garden Club of Lexington,
Ky. published in Chicago Tribune Magazine, 6/11/93
posted by BUD
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