Ingredients
- 12 egg yolks
- 2 figs
- 2 paste
- 1/2 sprinkle tops with sugar
- 1 qt milk
- 1/2 lb sugar
- 6 oz cabernet sauvignon
- 1 c almonds
Anglaise into quenelles and add to the plates. Pour marinade over the figs, add whipped cream mixed with sugar. Sprinkle with almonds (chopped) and serve.
