| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Chicago |
Sauces, Alcohol |
3 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter (at room temp.) |
| 1 |
c |
Sugar |
| 4 |
|
Egg yolks, beaten |
|
|
Pinch of salt |
| 1 |
c |
Cream, heated |
| 1/2 |
c |
Bourbon |
INSTRUCTIONS
1. In a small bow, with a hand mixer or whisk, cream butter and sugar. 2.
Transfer to the top of a double boiler and place over, but not touching
simmering water. Beat in egg yolks an salt. Slowly add hot cream and stir
until thickened. Add Bourbon and stir until an even consistency is
obtained. Keep warm. 3. Serve over any dessert pudding, ice cream, or
poundcake.
~adapted from "Bluegrass Winners," by the Garden Club of Lexington, Ky.
published in Chicago Tribune Magazine, 6/11/93
posted by BUD
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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