Macaroon Cream Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 cp heavy cream
1/2 cp crumbled macaroon crumbs
1 - Whip cream until stiff.
2 - Fold in crumbs.
Makes about 1 1/2 cps sauce.
Serve with jellied fruit. Especially good with Coffee Jelly (recipe elsewhere)