| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
K, A, T, H, Y |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Swiss chocolate |
| 2 |
c |
Warm milk |
| 6 |
|
Egg yolks; beaten |
| 1 |
tb |
Bourbon whiskey |
INSTRUCTIONS
Melt chocolate in warm milk. Stir until it boils and the chocolate coats
the spoon. Remove from heat. Stir into the egg yolks and add the Bourbon.
Pour into the pots de creme cups.
Use the leftover egg whites to make small meringues to serve with the pots
de creme and a slivered orange rind for the garnish.
Yield: 8 servings
Recipe by: CHEF DU JOUR #DJ9430
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Mar 21, 1998
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