| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Fondue, Dairy, Desserts | 6 | Servings | |
INGREDIENTS
| 2 | c | Eggnog — see note |
| 3 | tb | Cornstarch |
| 1/4 | c | Cognac — or rum |
INSTRUCTIONS
Note: The recipe specifies that real dairy eggnog should be used in this recipe. Pour eggnog into fondue pot; mix cornstarch with 1/2 ounce of liquor and stir into eggnog. Cook at medium heat, stirring until mixture is thickened. Add remaining liquor. Keep temperature low during serving. Suggested dippers: sponge cake, fruit cake or fruit (fresh or canned). Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:34:30 -0400 From: "Ilene D. Warfield" <[email protected]> Recipe By :
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