.ig
:!cat %|rctypeset|dpost >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SAUCE-GRAND-MAR" "S" "10/24/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "GRAND MARNIER SAUCE" "grand marnier sauce"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
For souffl\*(e's and other deserts.
.PP
From NYT, page 615.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "2-1/2 cups"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saucepan"
.IG "" "electric beater"
\fIwith wire whip beater and with with mixing bowl\fP
.sp
.IG "1/2 cup" "milk"
.IG "1/2 cup" "heavy cream"
.IG "1 tsp" "vanilla extract"
or \fI1-inch piece of vanilla bean\fP
.sp
.IG "2" "egg yolks"
.IG "1/4 cup" "sugar"
.IG "1/2 tsp" "cornstarch"
.sp
.IG "1/2 cup" "heavy cream, whipped"
.IG "2 to 4 oz" "Grand Marnier"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Scald the milk and cream with the vanilla, discarding the bean if used.
.SK 2
Beat the egg yolks with the sugar for 1 minute (KAW @4).
Add the cornstarch and hot liquid, mix for 1 minute (KAW @stir).
Transfer to the saucepan, and cook, with stirring, until thickened.
Strain and chill.
.SK 3
Shortly before serving, whip a half cup of heavy cream.
Add the Grand Marnier to the sauce and fold in the whipped cream.
Serve with additional whipped cream.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The sauce stores adequately Refrigerated overnight.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
30 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
