---------- Recipe via Meal-Master (tm) v8.04
  Categories: Holiday, Desserts, Sauces
       Yield: 3 servings
     1/2 c  Butter
       2    Eggs
     1/4 c  Flour
       1 c  Sugar
       1 c  Milk
       1 c  Heavy cream
       1 ts Vanilla
   Mix the butter and egg yolks together in the top of a
   double boiler. Add the flour and sugar and blend well.
   Gradually stir in the milk. Cook over medium heat,
   stirring constantly, until the mixture is like a thin
   custard, about 10 minutes in all. Cool. Whip the
   cream. Beat the egg whites until stiff. When the sauce
   is cool, add the vanilla and carefully fold in the
   whipped cream and beaten egg whites. Refrigerate until
   needed. The sauce can be made a day in advance, if
   necessary. Top with a light sprinkling of freshly
   grated nutmeg before serving. Yields about 3 cups
   From the book “Canadian Christmas Cooking” by Rose
   Food & Wine RT [*] Category 3, Topic 25 Message 209
   Sun Nov 22, 1992 THE.LARK [:) or :( ?]        at 15:29
   From the recipe files of Sylvia Steiger, GEnie
   THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
   moderator at net/node 004/005