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Ginger Sauce

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For rice or bread pudding
4 tablespoons butter
1/3 cup sugar
1 tablespoon ginger syrup
1/3 teaspoon salt
2 eggs
1/2 cup milk
3 tablespoons finely cut preserved ginger
lemon extract


Cream butter in top of double boiler. Add sugar, mix well. Add salt, egg yolks, ginger, and ginger syrup. Set pan over boiling water. As mixture becomes warm add milk, stir constantly until thick. Remove from fire, add lemon. Before serving add stiffly beaten egg whites.

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