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Hard Sauce

4 ozs. (4 heaping tablespoonfuls) butter 2 ozs. (2 heaping tablespoonfuls) sugar 2 heaping tablespoonfuls chopped almonds I tablespoonful sherry wine or brandy Blanch the almonds and chop them very fine, add the wine or brandy. Beat up the butter and sugar to a cream, then beat in the almonds.

Chill and serve in a heap in a dainty ramequin.