Name: Mint Sauce ( May 92)
Ingredients: 20 Fresh mint leaves; 2 c Milk; 1/2 c Sugar; or more to taste; 4 Egg yolks (up to 5); 1 tb Mint liqueur

You are perplexed by the doctrine of God’s sovereignty and election. I wonder that any man believing in a God should be perplexed by these. For if there be a God, a King, eternal, immortal, and invisible, He cannot but be sovereign – and He cannot but do according to His own will and choose according to His own purpose. You may dislike these doctrines, but you can only get quit of them by denying altogether the existence of an infinitely wise, glorious, and powerful Being. God would not be God were He not thus absolutely sovereign in His present doings and His eternal pre-arrangements.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Saucesand d	1	Servings

INGREDIENTS

20		Fresh mint leaves
2	c	Milk
1/2	c	Sugar; or more to taste
4		Egg yolks (up to 5)
1	tb	Mint liqueur

INSTRUCTIONS

Process mint leaves until coarsely chopped. Add milk and process once.
Place in a saucepan and bring to boil. Turn off heat. Chill 6 hours or
overnight.Strain Beat egg yolks with sugar until lemon colored Meanwhile
bring minted milk to boil. Pour boiling milk slowly into yolks beating in
low. Transfer to saucepan and cook over very low heat until it coats a
spoon ( about 4 to 5 minutes). DON'T LET IT BOIL. Place pan in a large bowl
with ice and water and stir until cold. Chill
NOTES : Serve with chocolate mousse or avocado mousse
Recipe by: Miriam P. Posvolsky
Posted to EAT-L Digest  by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Sep 16, 1997

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