| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
New Orleans |
Dessert |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Dark chocolate |
| 12 |
oz |
Butter |
| 1 |
c |
Water |
|
|
Fruity red wine to taste |
| 4 |
|
Egg yolks |
INSTRUCTIONS
From: "Marci V. Knight" <mknight@nmsu.edu>
Date: 4 Jun 1995 07:37:43 -0600
This dessert is served in one of the great restaurants in New Orleans.
Melt all except egg yolks in a double boiler. Remove from heat and stir in
egg yolks. Line a large loaf pan (perhaps two) with plastic wrap. Strain
chocolate mixture into loaf pan. Refrigerate and chill for 3 hours. Slice
and cut into desired shapes such as triangles for serving.
Note: some of the melted chocolate may be reserved to garnish the serving
plate
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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