Ingredients
- 1 egg
- 1 c icing sugar
- 1/2 c butter
- 2 tb orange juice
- 1 ts orange rind
-finely grated Cream the butter, add the sugar and beat until light and fluffy. Beat in the egg. Very gradually add the orange juice, a drop at a time. Stir in the orange rind. Beat the sauce until light and fluffy. Serve immediately. Yields about 1 1/2 cups. From the book "Canadian Christmas Cooking" by Rose Murray
