Recipe - Fluffy White Pudding Sauce

One half cup Butter
2 Eggs
One fourth cup Flour
1 cup Sugar
1 cup Milk
1 cup Heavy cream
1 teaspoon Vanilla
Nutmeg

Mix the butter and egg yolks together in the top of a double boiler. Add
the flour and sugar and blend well. Gradually stir in the milk. Cook over
medium heat, stirring constantly, until the mixture is like a thin custard,
about 10 minutes in all. Cool. Whip the cream. Beat the egg whites until
stiff. When the sauce is cool, add the vanilla and carefully fold in the
whipped cream and beaten egg whites. Refrigerate until needed. The sauce
can be made a day in advance, if necessary. Top with a light sprinkling of
freshly grated nutmeg before serving. Yields about 3 cups sauce.

From the book "Canadian Christmas Cooking" by Rose Murray

Food & Wine RT [*] Category 3, Topic 25 Message 209 Sun Nov 22, 1992
THE.LARK [:) or :( ?] at 15:29 EST

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini