CookEat Recipe
Brandy Sauce
Warm lemon-scented sugar and brandy sauce finished with butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0380. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use food-grade brandy and serve with clear alcohol disclosure; no claim that the brief off-heat addition removes alcohol. Use promptly or cool/refrigerate safely. Limites : Boiling time, brandy strength, final volume and servings unspecified; no physical trial claimed.
Method
Steps
Step 1
Put sugar, cold water and quarter-lemon rind in saucepan and bring to a boil.
Step 2
Add brandy and butter, remove the pan from heat, then whisk briskly until butter melts. Remove the peel and use the warm sauce.
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