Name: Maytag Blue Sabayon Sauce
Ingredients: 3 lg Egg yolks; 2 ts Minced shallots; 1/3 c Crumbled Maytag blue cheese; 1/4 ts Salt; 1/8 ts Freshly-ground white pepper; 1 ts Snipped fresh chives

It is the job of the church to baptize every true convert as “an outward symbol of an inward reality” and we must do that as soon as possible. But we must emphasize in the case of children and really every professing believer that it is valid converts we baptize, not just anyone who says he has believed. We find that knowing this is more difficult with children because they cannot express themselves as an adult would and because their experiences in life have not as clearly demonstrated that they have life from God. But we still cannot baptize those we only hope are Christians. So we must wait until we know, and then we will baptize as immediately as possible.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Emlive05	1	servings

INGREDIENTS

3	lg	Egg yolks
2	ts	Minced shallots
1/3	c	Crumbled Maytag blue cheese
1/4	ts	Salt
1/8	ts	Freshly-ground white pepper
1	ts	Snipped fresh chives

INSTRUCTIONS

Combine all of the ingredients in a small stainless-steel bowl. Set the
bowl over a pot of simmering water and whisk until the mixture begins to
thicken, about 2 minutes. Remove from heat. This recipe yields 3/4 cup of
sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B42 broadcast 06-18-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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