| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Beverage |
1 |
Servings |
INGREDIENTS
| 1 |
|
Dozen eggs; separated |
| 1 1/2 |
c |
Confectioners sugar |
| 1 |
pt |
Rye |
| 1/3 |
pt |
Rum |
| 1/4 |
pt |
Peach liquer |
| 2 |
qt |
Milk |
| 1 |
qt |
Half-and-half |
| 1 |
pt |
Heavy cream |
INSTRUCTIONS
Beat egg yolks until thick and lemon yellow, then beat in 1 cup
confectioners sugar.
Add slowly the rye, rum and peach liquer. Beat until smooth.
Add the milk and half-and-half.
Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of
confectioners sugar. Fold the egg whites into the batter.
Just before serving, whip the cream and fold it into the other
ingredients. Garnish with ground nutmeg if desired.
Notes: Half-and-half is like a light cream; confectioner's sugar is also
called powdered sugar or icing sugar.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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