10 eggs
1/2 level teaspoon salt
275 g sugar
4 deciliter cognac
1 1/2 level teaspoons vanilla essence, (extract, i think)
Directions
Separate the eggs and beat the yolks with the salt and the sugar,
until the mixture is thick and creamy. Beat in the cognac, very
slowly and put the mixture into a double saucepan. Heat gently,
whisking all the time until the advocaat is warm (not hot) and thick.
Remove the pan from the heat and stir in the vanilla essence. Pour
into a jug. Advocaat is served in a glass and eaten with a teaspoon.
It can also be topped with whipped cream.
Also, might I add, that advocaat is nothing like the eggnog here in
America...it is thick and creamy---not foamy at all. Boy, is Advocaat
delicious!
(I usually get a bottle of it from the Dutch-America store and skip
the above...:)
This delicious Dutch drink is actually eaten with a spoon!
One more from FROM HOLLAND WITH LOVE...the Dutch National
drink!!<
Food & Wine RT [*] Category 6, Topic 33 Message 6 Mon Jan 04, 1993
J.BOLLER [Jacquie] at 21:29 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Servings: 12 servings
Advocaat (Dutch Eggnog) Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
We can trace the history of meal recipes back into antiquity, at least as far into history as the ancient Egyptians, and maybe further still. However, sadly, these ancient records were just very simple pictorial instructions for preparing meals.
Later on, in Roman times around 25BC a man called Apicius assembled some documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks were skilled in the use of many different spices and herbs, including some familiar names for example thyme, fennel and asafoetida. Later on in the 1400s, the Crusaders brought back many spices and herbs from the Middle-East, including rosemary and coriander. These new foods and spices caused an eruption in recipe manuscripts, the majority of which are now in private libraries. By the advent of the twentieth century, recipe publications were in great demand, mostly due to increased literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Advocaat (Dutch Eggnog) recipe.
