Rating: 4 stars
1 Ratings
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Recipe by Oxmoor House January 1983

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Yield:
about 30 servings
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Ingredients

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Directions

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  • Combine egg yolks, sugar, and milk, beating until thick and frothy. Gradually stir in bourbon and cognac. Chill several hours.

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  • Combine egg whites (at room temperature) and salt, beating until stiff peaks form. Gently fold whites and whipped cream into egg yolk mixture. Chill at least 1 hour. Sprinkle with nutmeg before serving.

Source

Oxmoor House Homestyle Recipes

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