Title: Gooseberry Cream
Categories: Fruit Poultry
Yield: 4 Servings

1 1/2	pt	Gooseberries, stemmed
1	tb	Butter
1/4	c	Sugar
4		Egg yolks

Boil the gooseberries very quickly in just enough water to cover them. Stir in the butter when the gooseberries become soft, then press them through a sieve. While the pulp is hot, sweeten it with sugar to taste and then beat in the egg yolks. Serve in cups or glasses.

Source: Time-Life "Good Cook" series: Fruits

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