| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 12 | Egg yolks | |
| 2 | c | Sugar |
| 1/4 | c | Powdered cloves and freshly grated nutmeg; mixed |
| 12 | Egg whites | |
| 1 | Quars whipping cream | |
| 1 | qt | Bourbon |
| 1 | pt | Dark rum |
| 1 | pt | Cognac |
INSTRUCTIONS
Beat yolks until very light. Beat in sugar, cloves nutmeg. Cover let stand overnite. Before serving beat egg whites still, beat cream until it peaks, Fold mixtures together, stir in liquor. Serve over cracked ice. Sprinkle with freshly ground nutmeg. Posted to Bakery-Shoppe Digest V1 #436 by "glenn r. goble" <grgbob@digital.net> on Dec 04, 1997
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