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- Path: decwrl!recipes
- From: siklossy@cs.vu.nl (Laurent Siklossy)
- Newsgroups: alt.gourmand
- Subject: RECIPE: Advokaat (Egg cognac)
- Message-ID: <12404@decwrl.DEC.COM>
- Date: 1 Apr 88 06:33:38 GMT
- Sender: recipes@decwrl.DEC.COM
- Distribution: alt
- Organization: Vrije Universiteit, Amsterdam, The Netherlands
- Lines: 48
- Approved: reid@decwrl.dec.com
-
-
- Copyright (C) 1988 USENET Community Trust
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-
- .RH MOD.RECIPES-SOURCE ADVOKAAT L "3 Nov 87" 1988
- .RZ "ADVOKAAT" "Egg-cognac: a potent sweet alcoholic beverage"
- Advokaat is the Dutch word for "egg cognac".
- It is highly recommended for A. I. (Alcohol Imbibing) meetings.
- This recipe is my modification of a recipe I obtained in Poland. It
- makes a potent, superb advokaat (or egg-cognac). The milk and eggs are
- healthy, the sugar and alcohol are not.
- .IH "Serves 4\-8"
- .IG "1\(12 cups" "sugar" "300 g"
- .IG "2 Tbsp" "vanilla sugar" "25 g"
- .IG "2 cups" "milk" "500 ml"
- .IG "9" "egg yolks"
- .IG "1\(12 cups" "95% grain alcohol" "350 ml"
- .PH
- .SK 1
- Mix sugars.
- .SK 2
- Boil milk with half of sugars for two minutes. Let it cool down.
- (For the milk it is easiest to use a pot which can later be used with a mixer.)
- .SK 3
- Mix well (mixer at high speed) the yolks with the other half of the sugars.
- .SK 4
- Using mixer add to milk. Then (still using mixer) add alcohol slowly.
- (The result is quite fluid, sweet and strong.)
- .SK 5
- Bottle and let rest for two weeks to let the mixture thicken.
- .NX
- This advokaat can be drunk or, better yet, eaten with a
- spoon: it is quite thick.
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 5 minutes preparation, 2 weeks aging.
- .I Precision:
- Measure the ingredients.
- .WR
- Laurent Sikl\z\(aaossy
- Vrije Universiteit, Amsterdam, The Netherlands
- siklossy@cs.vu.nl
-