| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Basics, Creams, Masterchefs, New york, 1fa |
4 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks |
| 3 |
tb |
Sugar, superfine |
| 1/2 |
c |
Butter, unsalted, chilled and cut into pieces |
| 2 |
tb |
Rum, dark |
| 1/3 |
c |
Cream, whipping |
|
: |
Written by Richard Sax, Photographs by Nancy McFarland |
|
: |
The Knapp Press, Los Angeles, 1985 |
INSTRUCTIONS
In the top of a double boiler, blend the egg yolks and sugar.
Place this over boiling water and whisk until warm to the touch.
Add the butter, 1 or 2 pieces at a time. When all of the butter has
been incorporated, whisk until lightly thickened, 1 or 2 minutes
longer.
Remove from heat and cool, whisking occasionally. When cool,
gradually whisk in the rum and fold in about 1/3 cup of whipped
cream.
Chill.
Source: New York's Master Chefs, Bon Appetit Magazine
Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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