Name: Eggnog Sauce
Ingredients: 12 Egg yolks (get out those egg white recipes); 3/4 c Sugar; 4 c Half and half, scalded; 3 Tabsp dark rum (up to 4); 1 ts Vanilla; 1/4 ts Ground nutmeg

When there are few conversions under the ministrations of the church, and souls are perishing around her, unpitied and unhelped; when there is an evident suspension or withdrawal of those spiritual influences that are alone efficient to convince or to comfort; when there is a visible defection from acknowledged principle, or from attained piety, and a lukewarm formality usurping the place of a generous, devoted, living Christianity we say a revival is required.

John MacNaughtan

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

12		Egg yolks (get out those egg white recipes)
3/4	c	Sugar
4	c	Half and half, scalded
3		Tabsp dark rum (up to 4)
1	ts	Vanilla
1/4	ts	Ground nutmeg

INSTRUCTIONS

Makes 6 cups appx.
Whisk egg yolks and sugar together in medium bowl until blended. Gradually
whisk in half and half.  Pour into top pan of double boiler. Cook over
simmering water, stirring constantly, until thick enough to coat back of
metal spoon heavily (180 degrees F) 10-15 minutes.  Strain  through fine
mesh sieve into medium bowl.  Place bowl in larger bowl filled halfway with
ice water.  Stir 3 tabsp rum, vanilla and nutmeg into sauce. Let sauce
cool, stirring occasionally, to room temp.  Refrigerate covered until cold
for 3-4 hours.  Taste and add more rum if desired.
Posted to FOODWINE Digest 19 November 96
Date:    Tue, 19 Nov 1996 13:56:18 -0600
From:    ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>

A Message from our Provider:

“Jesus: If only you knew . . .”