butter. Mix the flour and sugar together, add gradually to the
creamed fat and beat until smooth. Separate the egg and add the
well-beaten yolk to the mixture with 50 gwater and a few drops of vanilla essence.
Cook in a small saucepan over a very low heat, stirring all the
time (if preferred, use a double pan or a basin over hot water;
the mixture must not boil or it will curdle). Stir until sauce
Remove from heat, stir in the sherry. Just before serving, fold
in the stiffly-beaten egg white.