1 Cup whipping cream
2-3 Egg yolks
⅓ Cup sugar
Scant ½ cup Madeira
Whip the cream.
Beat the egg yolks with the sugar until light and lemon-colored.
Beat in the Madeira, 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