Recipe - Golden Grand Marnier Sauce

One fourth cup Sugar
1 ds Salt
3 One half tablespoon Eggyolks
1 cup Whipping cream
One fourth cup Milk
One fourth cup Grand Marnier
One half teaspoon Vanilla

Stir together sugar and salt in small, heavy saucepan. Add egg yolks and
stir to blend.

Scald One half cup cream with milk, whisking constantly and vigorously, then
gradually add to yolk mixture. Cook over low heat, stirring constantly,
until just before boiling point (170 to 180 degrees), 7 to 8 minutes.
(Steam will begin to appear.) Immediately stir in Grand Marnier and
vanilla. Strain mixture. Cover and chill until cold. Shortly before
serving, whip remaining One half cup whipping cream and fold into sauce.

Note: To scald creammilk mixture, bring just to boiling point. Small
bubbles will begin to appear around edge.

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