12 Egg
1 Sugar
1 Bourbon
1 Cognac
1/2 tsp. Salt
3 Pints Cream
dash Nutmeg

Beat yolks until light in color. Slowly add bourbon, cognac, while
beating at slow speed. Chill 3 hrs. Add salt to whites, beat to
peaks. Whip s cream until stiff. Fold whipped cream into yolk
mixture, then fold in the beaten egg whites. Chill one hour. Serve
with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups
of milk.