1/4 c  Sugar
1 ds Salt
3 1/2 tb Eggyolks
1 c  Whipping cream
1/4 c  Milk
1/4 c  Grand Marnier
1/2 ts Vanilla

Stir together sugar and salt in small, heavy saucepan. Add egg yolks and
stir to blend.

Scald 1/2 cup cream with milk, whisking constantly and vigorously, then
gradually add to yolk mixture. Cook over low heat, stirring constantly,
until just before boiling point (170 to 180 degrees), 7 to 8 minutes.
(Steam will begin to appear.) Immediately stir in Grand Marnier and
vanilla. Strain mixture. Cover and chill until cold. Shortly before
serving, whip remaining 1/2 cup whipping cream and fold into sauce.

Note: To scald cream-milk mixture, bring just to boiling point. Small
bubbles will begin to appear around edge.