Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Egg yolks 1/2 c Water
1 3/4 c Sugar 1/2 lb Butter, sweet

Combine the sugar and water in a small saucepan over medium heat,
stirring to dissolve. Wash down the sides of the pan with a damp
brush and cook the syrup to 238 F without stirring.

Begin to beat the egg yolks in a mixer. When the syrup reaches
the correct temperature, turn the mixer to high and add the syrup
slowly to the eggs. Continue to beat until the mixture has cooled.

Add the butter, bit by bit, to the yolk-sugar mixture and beat
until fluffy. (The butter should be at a creamy consistency before
adding to the mixture. If necessary, beat the butter to soften it
first.)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

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