Subject: RECIPE: Advokaat (Egg cognac)
From: [email-masked] (Laurent Siklossy)
Date: 1 Apr 88 06:33:38 GMT
Newsgroups: alt.gourmand

Copyright (C) 1988 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.

.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
[email-masked]