| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
New Orleans |
Desserts |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; melted |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1 1/2 |
oz |
Whiskey (bourbon) |
INSTRUCTIONS
Cream the butter and sugar in a double boiler over boiling water. Add the
egg and stir rapidly, so the egg doesn't curdle. When well mixed, allow to
cool. Add whiskey.
Serve over New Orleans Bread Pudding.
Posted to EAT-L Digest 04 Sep 96
Date: Thu, 5 Sep 1996 07:57:04 -0500
From: Deborah Kirwan <dkkirwan@CREIGHTON.EDU>
A Message from our Provider:
“To dyslexic atheist: There is a dog”