This recipe appears in John Mariani's "Dictionary of American Food and Drink." As with any recipe involving raw eggs, please use caution and refrain from serving this to the very young, the very old, and pregnant or nursing women. Pasteurized eggs are also an option.
6 large eggs, separated
1/2 cup sugar
1/2 cup bourbon or blended whiskey
1/2 cup brandy
1 1/2 pints heavy cream
Freshly grated nutmeg
Beat the egg yolks with the sugar until pale yellow. Add the bourbon (or whiskey) and the brandy and blend well. Chill in the fridge for several hours.
Beat the egg whites until soft peaks form and set aside. In a separate bowl, whip the heavy cream until slightly thickened. Fold the cream into the chilled yolk mixture.
Fold in the egg whites and chill again. Serve with a sprinkling of grated nutmeg. Makes about 4 cups, enough for 8 to 10 servings.
Thursday, December 14, 2000
