INGREDIENTS

INSTRUCTIONS

Buttercream: ============  Heat the milk in a saucepan.  In a bowl,
whisk together the egg yolks and the sugar.  Add heated  milk to
egg/sugar mixture and whisk after off heat.  Put the mixture back in
the saucepan and whisk while heating, until  smooth and fairly thick.
Remove from heat and strain back into the  bowl.  Cool in refrigerator.
When chilled, remove from refrigerator and place in a blender. While
blending on low speed, add butter a little at a time.  Blend until
smooth, then return to refrigerate.  Set aside for use in the rest of
the Progres with Grand Marnier  recipe.  Source: Great Chefs of San
Francisco, Avon Books, 1984 Chef:   Roberto  Gerometta, Chez Michel,
San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 598
Calories From Fat: 479
Total Fat: 54.4g
Cholesterol: 289mg
Sodium: 32.9mg
Potassium: 87.6mg
Carbohydrates: 26.1g
Fiber: 0g
Sugar: 25.8g
Protein: 4.1g