Egg Nog
6 ingredients
4 steps
Ingredients
- 4 eggs, separated
- 1 can Eagle Brand
- 1 tsp. vanilla
- 4 c. (1 qt.) milk
- 1 c. bourbon (optional)
- nutmeg
Directions
-
1To thicken cooking liquids in pot roasts and stews, try the French way:
-
2Blend equal parts (2 tablespoons each) butter or margarine and flour (called beaurre manie).
-
3Drop small bits into the bubbling liquid while stirring briskly.
-
4If you need more, just add until gravy is thickened as you like it.
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