Ingredients
- 10 bourbon
- 6 egg yolks well
- 6 buter (chilled)
- 6 eggs
- 2 egg
- 2 egg yolks with
- 2 nine cake pans
- 3/4 pecans (ground)
- 3 1/2 c whipping cream
- 2 cups chestnut puree
- 2 cups cream to soft peaks
- 3/4 lb bittersweet chocolate
- 2 1/2 c pureed unsweetend chestnuts
- 1 1/2 cups sugar
- 1 1/2 c sugar
- 1/2 c confectioners sugar
- 1/2 cup sugar
- 1/2 cup chestnut puree
- 1 1/2 oz bitter chocolate
- 2 ts instant coffee
- 1 t water (hot)
From Chicago Tribune Magazine (cooking section)11-14-93. Featured was ~ Cathy Cary, who with her husband, Will, runs a catering business (La Peche) and a 94 seat restaurant (Lilly's) in Louisville, KY. This issue's feature centered around buffet items for holiday parties. ~posted by Bud Cloyd
