Recipe - Mint Sauce ( May 92)

20 Fresh mint leaves
2 cup Milk
One half cup Sugar; or more to taste
4 Egg yolks (up to 5)
1 tablespoon Mint liqueur

Process mint leaves until coarsely chopped. Add milk and process once.
Place in a saucepan and bring to boil. Turn off heat. Chill 6 hours or
overnight.Strain Beat egg yolks with sugar until lemon colored Meanwhile
bring minted milk to boil. Pour boiling milk slowly into yolks beating in
low. Transfer to saucepan and cook over very low heat until it coats a
spoon ( about 4 to 5 minutes). DON'T LET IT BOIL. Place pan in a large bowl
with ice and water and stir until cold. Chill

NOTES : Serve with chocolate mousse or avocado mousse

Recipe by: Miriam P. Posvolsky

Posted to EATL Digest by Leon & Miriam Posvolsky miriamp@POBOX.COM on
Sep 16, 1997