Recipe - Creme Pea Soup Francaise

6 Squares stale ladyfingers
about 1 One half inches across
and 1/2inch thi
4 tablespoon Diluted Cognac (3 parts
Cognac, 1 part wat
4 Egg yolks
1/3 cup Granulated sugar
3 tablespoon Flour
2 One half cup Boiling milk
4 teaspoon Vanilla extract or
2 teaspoon Vanilla extract and
3 tablespoon Rum
1 tablespoon Butter
4 Egg whites
1 pn Salt
1 tablespoon Granulated sugar
5 tablespoon Pulverized macaroons

Arrange the pieces of ladyfingers in a 2quart, 4inch deep serving bowl.
Sprinkle with the Cognac.

Beat the egg yolks and sugar in a mixing bowl until they are pale yellow
and form a ribbon. Beat in flour. Then beat in the boiling milk by
droplets. Pour into a clean saucepan and, stirring with a wire whip, boil
slowly for 2 minutes. Remove from heat and beat in the vanilla, then the
butter.

Beat the egg whites and salt until soft peaks are formed; sprinkle on the
sugar and beat until stiff peaks are formed. Fold the egg whites and the
macaroons into the hot creme patissiere.

Spoon the cream into the serving bowl or dessert cups and chill for 2 to 3
hours, or until serving time. Just before serving, sprinkle with the rest
of the macaroons.

Yield: 4 serving
Posted to MCRecipe Digest V1 #351

Recipe by: TASTE SHOW #TS4890

From: Doc1946@aol.com

Date: Thu, 19 Dec 1996 00:01:49 0500