|Mrs. A. B. Marshall's Cookery Book|
|by A. B. Marshall|
This classic cookery book from 1887 is an invaluable tool for the modern cook who wishes to prepare authentic traditional dishes.
1 - 10 of 61 for whiskey sauce
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Preheat oven to ... each addition. Add whiskey and beat until ... plate. Spoon custard sauce over. Garnish with fresh strawberries and serve. 8 servings.
Tear bread into ... Serve warm with Whiskey Sauce. Serves 9. ... Makes 2-3 cup. Serve over bread pudding and garnish with apple wedges and sprig of mint.
Soak bread in ... to serve, add sauce and heat under ... dissolved. Add well beaten egg and whip fast so egg does not curdle. Let cool and add whiskey to taste.
Cut bread into ... serve top with Whiskey Sauce. Combine sugar ... sugar mixture in pan. Cook and stir until thick. Let cool slightly, then add whiskey.
Tear bread into ... Serve warm with sauce. Whiskey Sauce: In small ... dissolves and mixture thickens. Remove from heat and add 2 tablespoons bourbon and stir.
Combine all ingredients; ... is moistened. Pour into buttered baking dish. Bake at 375 degrees for 1 hour and 15 minutes. Serve warm with Whiskey Sauce.
Soak French bread ... dishes. Cover with Whiskey Sauce. The dessert ... for 2-3 minutes. Let cool. Add whiskey. Sauce must be served warm. Makes 2 cups.
Blend eggs, salt ... effect. Plan size of pan accordingly. For the Whiskey Sauce, melt butter. Whip in powdered sugar. Fold in egg. Add whiskey. Serve warm.
Preheat oven to ... water. Bake 45-50 minutes. Remove cover last 10 minutes to brown. Should be soft when completely baked. Serve with Whiskey Sauce Topping.
Combine milk and ... Bake at 350 degrees for 40 minutes. Serve warm with Whiskey Sauce. Cream together butter and powdered sugar. Slowly beat in Bourbon.
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