GOOSEBERRY CREAM
Serving Size : 4
1 1/2 pints gooseberries, stemmed
1 tablespoon butter
1/4 cup 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