GOOSEBERRY SAUCE
1 quart gooseberries
1 cup whipping cream
˝ cup sugar
3/4 cup Madeira or
Cook in covered saucepan on medium low, stirring so fruit
won’t stick to pan--becomes pasty. Process through food mill to puree; separate into two equal parts.
Sweeten one part with sugar for Gooseberry Fool. Whip cream to stiff peaks. Add equal parts of puree to whipped cream by folding puree into cream. Refrigerate.
Save the other part to use as sauce for fish like
salmon.