Brandy Sauce - cooking recipe
Ingredients
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4 Tbsp. butter
2 egg whites
1 c. powdered sugar
1 gill brandy
1 gill boiling water
Preparation
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Boil the several parts of the entire head and the feet in the same way as for souse; all must be boiled so perfectly tender that the meat will separate easily from the bones.
After neatly separated, chop the meat fine while warm, seasoning with salt, pepper, sage or other spices to taste; put in a strong bag.
Place a weight on it and let it remain until cold, or put it in any convenient dish, placing a plate with weight on it to press the meat; cut in slices.
Roll in flour and fry in lard or serve cold.
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