New Orleans Whiskey Saucedesserts 1/2 cup butter -- melted 1 cup sugar 1 each egg 1 1/2 oz whiskey (bourbon) Cream the butter and sugar in a double boiler over boiling water. Add the egg and stir rapidly, so the egg doesn't curdle. When well mixed, allow to cool. Add whiskey. Serve over New Orleans Bread Pudding. Recipe By : La Bouche Creole - p. 235 |
