---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BOURBON SAUCE FOR DESSERTS
 Categories: Sauces, Alcohol
      Yield: 3 servings
 
    1/2 c  Butter (at room temp.)
      1 c  Sugar
      4    Egg yolks, beaten
           Pinch of salt
      1 c  Cream, heated
    1/2 c  Bourbon
 
  1.  In a small bow, with a hand mixer or whisk, cream butter and sugar. 2.
  Transfer to the top of a double boiler and place over, but not touching
  simmering water. Beat in egg yolks an salt. Slowly add hot cream and stir
  until thickened.  Add Bourbon and stir until an even consistency is
  obtained.  Keep warm. 3. Serve over any dessert pudding, ice cream, or
  poundcake.
  
  ~adapted from "Bluegrass Winners," by the Garden Club of Lexington, Ky.
  published in Chicago Tribune Magazine, 6/11/93
  
  posted by BUD
 
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