| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies & past, Post to bak |
6 |
Servings |
INGREDIENTS
| 5 |
|
Egg Yolks |
| 3/4 |
c |
Sugar |
| 1 |
|
Env Gelatin |
| 1/4 |
c |
Water |
| 1/2 |
c |
Cognac; divided |
| 1 |
c |
Heavy Cream |
| 1 |
|
10" Graham Cracker Crust; baked and cooled |
| 2 |
tb |
Shaved Chocolate For Garnish, <OR> |
|
|
Whipped Cream For Garnish |
INSTRUCTIONS
Beat egg youlks until thick and lemon colored. Gradually beat in sugar.
Soften the gelatin in the water and add 1/4 cup cognac. Heat over boiling
water until gelatin dissolves. Pour the gelatin mixture into the yolks,
stirring briskly. Stir in remaining 1/4 c cognac. Chill until this mixture
will mound slightly, and the fold in the whipped cream. Pour the filling
tnto the shell and chill. Before serving, garnish with shaved chocolate or
whipping cream.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. William T. Brotherton, Jr. Posted to MC-Recipe Digest V1
#739 by Bill Spalding <billspa@icanect.net> on Aug 13, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”