12 Eggs

1 c Sugar

1 c Bourbon whiskey

1 c Cognac

1/2 ts Salt

3 pt Heavy cream

1/2 ts Nutmeg

Separate eggs. In electric mixer, beat egg yolks with sugar until thick and lemon-colored. Slowly add bourbon and cognac, while beating at slow speed. Chill several hours. Add salt to egg whites and beat until almost stiff, or until beaten whites form a peak that bends slightly. Whip cream until stiff. Fold whipped cream into yolk mixture, then fold in beaten egg whites. Chill one hour. When ready to serve, sprinkle with nutmeg. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005