1 stick butter
2 eggs, separated
1 c. powdered sugar
1 c. heavy cream
4 tbsp. rum or brandy (more if wanted)

In a double boiler, cook egg yolks, sugar and cream, stirring constantly until smooth. Cook until it begins to thicken. Cover and cook 5 to 10 minutes longer. Remove from hot water and let stand until cold. Beat egg whites until stiff. Beat into cold sauce, add rum or brandy and mix well. Use over mince pie or plum pudding. Keep refrigerated. Serves: 2 cups.