The New Zealand Railways Magazine, Volume 9, Issue 8 (November 1, 1934)
Brandy Sauce (No. 2.)
Brandy Sauce (No. 2.)
6 ozs. icing sugar, 2 ozs. butter, 2 table spoons brandy.
Roll and sift the icing sugar. Cream the butter and gradually beat in the sugar and brandy. Beat to the consistency of whipped cream.
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