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6 egg yolks
1/4 tsp. salt
1/3 c. sugar
1 c. bourbon
1/4 c. apple brandy
6 egg whites
1 qt. milk
1 pt. heavy cream

Beat egg yolks until thick and creamy; add sugar and
salt gradually, beating in thoroughly. Add bourbon and add
brandy. Beat while adding. Beat egg whites stiff and stir 3/4
of it into mixture. Add milk and cream gradually, blending in
well. Add remaining whites; dust with nutmeg and serve very
cold. Should be made 48 to 60 hours before serving. Is best
when allowed to ripen for 7 to 10 days.

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