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Ingredients:
12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt
Method:
Beat yolks until light in color. Slowly add bourbon cognac while beating at slow speed. Chill 3 hrs. Add salt to whites beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.
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