| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Beverages, Holiday, Christmas, Alcohol |
6 |
Servings |
INGREDIENTS
| 12 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
c |
Bourbon whiskey |
| 1 |
c |
Cognac |
| 1/2 |
ts |
Salt |
| 3 |
pt |
Heavy cream |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
Separate eggs. In electric mixer, beat egg yolks with sugar until thick
and lemon-colored. Slowly add bourbon and cognac, while beating at slow
speed. Chill several hours. Add salt to egg whites and beat until almost
stiff, or until beaten whites form a peak that bends slightly. Whip cream
until stiff. Fold whipped cream into yolk mixture, then fold in beaten egg
whites. Chill one hour.
When ready to serve, sprinkle with nutmeg.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
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