And for dessert:<br><br>ADVOCAAT (DUTCH EGGNOG)<br> <br> Serving Size : 12<br> <br> Amount Measure Ingredient -- Preparation Method<br> -------- ------------ --------------------------------<br> 10 Eggs<br> 1/2 Level teaspoon salt<br> 275 g Sugar<br> 4 dl Cognac - dl = half litre<br> 1 1/2 level teaspoons vanilla<br> -essence (extract, I think)<br> <br> Separate the eggs and beat the yolks with the salt and the sugar, until the<br> mixture is thick and creamy. Beat in the cognac, very slowly and put the<br> mixture into a double saucepan. Heat gently, whisking all the time until<br> the advocaat is warm (not hot) and thick. Remove the pan from the heat and<br> stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass<br> and eaten with a teaspoon. It can also be topped with whipped cream.<br><br>Sorry about the mix of measuring formats; it's a conundrum. <br><br>- alec -
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- alec -