| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks |
| 1/4 |
c |
Sugar |
| 1 1/4 |
c |
Half-and-half |
| 2 |
tb |
Dry sherry; (or to taste) |
|
|
Drops of lemon juice |
INSTRUCTIONS
In a bowl, whisk the egg yolks and sugar together until pale yellow. In a
small saucepan, heat the half-and-half to steaming but do not boil. Slowly
pour the hot cream into the yolk mixture, whisking constantly to prevent
the yolks from scrambling. Pour the mixture back into the saucepan and cook
over low heat, stirring constantly until the sauce thickens slightly.
Remove from the heat and strain immediately into a metal bowl. Add the
sherry. Place the bowl into a larger bowl filled with ice water, or
refrigerate. Stir occasionally to speed the cooling. Store, covered, in the
refrigerator up to 3 days.
Recipe By :COOK'S CHOICE SHOW #CH1215
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 12:45:37 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“To ignore God is the height of selfishness”