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Back to Recipe List	* Exported from MasterCook * Flummery Drambuie Recipe By : Ena Baxter's Scottish Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg yolks 1/2 egg shell of sugar 1 1/2 ounces Drambuie -- (1 measure) 1/2 egg shell of cold water 2 ounces lightly whipped cream Place the eggs, water and sugar in a double boiler. Beat and cook over low heat until the 'ribbon' stage is reached. The eggs should be very pale in colour and the consistency where the whisk leaves a trail. Allow the eggs to cool slightly; add the Drambuie, replace on the heat and take back to the 'ribbon' stage. Allow to cool then carefully add the cream, folding gently. Serve with Savoy biscuits. Author's comments, ".....It is light and delicate in texture and rounds off a meal to perfection." From Ena Baxter's Scottish Cookbook; 1974. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 10g Fat (51.5% calories from fat); 6g Protein; 16g Carbohydrate; 0g Dietary Fiber; 425mg Cholesterol; 14mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat.

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