Ingredients
- 1 egg
- 200 gr icing sugar
- 110 gr butter
- 30 ml orange juice
- 2 gr 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 1.5 cups. From the book "Canadian Christmas Cooking" by Rose Murray
