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)
- 850 ml whipping cream
- 475 gr chestnut puree
- 475 ml cream to soft peaks
- 375 gr bittersweet chocolate
- 350 gr pureed unsweetend chestnuts
- 300 gr sugar
- 300 gr sugar
- 100 gr confectioners sugar
- 100 gr sugar
- 65 gr chestnut puree
- 45 gr bitter chocolate
- 10 gr instant coffee
- 5 ml 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
