| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Sauce |
4 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 3 |
tb |
Sugar |
| 2/3 |
c |
Cherry Herring |
| 1 |
ts |
Almond extract |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
Beat the yolks in a stainless steel bowl with a wire whisk. Add the sugar
and Cherry Herring. Place the mixture over a pan of simmering water or in a
double boiler, and cook, whisking constantly, just until the mixture
thickens. Do not overcook. Remove the mixture from the heat, and continue
whisking until the mixture cools to room temperature. Stir in the almond
extract and set aside. Whip the cream to stiff peaks. Fold it into the yolk
mixture.
LE FESTIVAL
2120 SALZEDO ST., MIAMI. SERVE
WITH SOUFFLE AU GRAND MARNIER.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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