| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | St. Louis | Dessert | 4 | Servings |
INGREDIENTS
| 2 | Egg yolks | |
| 1/2 | c | Sugar |
| 2 | ts | Cornstarch |
| 1 | c | Milk |
| 1 | ts | Vanilla |
| 1/2 | c | Whipping cream; stiffly beaten |
| 1/4 | c | Champagne |
| 1 | qt | Strawberries; washed and thoroughly drained |
INSTRUCTIONS
Combine yolks, sugar and cornstarch. Add milk slowly, stirring constantly. Cook over medium heat until sauce coats a wooden spoon. Refrigerate until cool. Add vanilla, then fold in whipping cream. Gently fold in champagne, then serve over strawberries. FEMME OSAGE WEST FRONT STREET, ST. LOUIS. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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