[Sca-cooks] Bailey's Irish Creme

[Philip & Susan Troy]

Also sprach Sue Clemenger:
>That reminds me of the only souffle I've ever actually had....
>A couple of years ago, I was at a convention in Sacremento, and my
>traveling companions and I "topped off" the weekend by going to Morton's
>of Chicago for dinner.  On their dessert menu was this Gran Marnier
>souffle with zabaglione? sauce (I think...could very well have the name
wrong--

The French equivalent, often used as a dessert sauce, is called
sabayon. It's just a touch more custardy. Could that be what you're
thinking of?

Adamantius