| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
St. Louis |
Dessert |
4 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Cornstarch |
| 1 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Whipping cream; stiffly beaten |
| 1/4 |
c |
Champagne |
| 1 |
qt |
Strawberries; washed and thoroughly drained |
INSTRUCTIONS
Combine yolks, sugar and cornstarch. Add milk slowly, stirring constantly.
Cook over medium heat until sauce coats a wooden spoon. Refrigerate until
cool. Add vanilla, then fold in whipping cream. Gently fold in champagne,
then serve over strawberries.
FEMME OSAGE
WEST FRONT STREET, ST. LOUIS.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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