---------- Recipe via Meal-Master (tm) v8.02
  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
   ~adapted from “Bluegrass Winners,” by the Garden Club of Lexington, Ky.
   published in Chicago Tribune Magazine, 6/11/93
   posted by BUD