1 cup whipping cream
2-3 egg yolks
1/3 cup sugar
scant 1/2 cup Madeira
Whip the cream.
In a separate bowl, beat the egg yolks with the sugar until light and lemon-colored.
Beat the Madeira into egg mixture, a little at a time.
Fold the cream into the egg yolk mixture.
Serve immediately with cookies.
The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.
523 West Water Street
Decorah, IA 52101