Sherry Cream Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 1/2 cps powdered sugar
1 tsp vanilla
2 tbsp sherry
1/8 tsp salt
1 cp heavy cream, whipped
1 - Beat yolks until thick and lemon-colored.
2 - Beat 3/4 cp sugar into yolks.
3 - Beat the whites until they stand in stiff points when beater is removed.
4 - Beat remaining 3/4 cp sugar into whites.
5 - Combine whites and yolks.
6 - Add vanilla, sherry and salt.
7 - Just before serving, fold in whipped cream.
Makes about 3 cps sauce.
Delicious on orange, lemon, or chocolate souffle and on fruit puddings.