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

Separate the eggs. In an electric mixer, beat the egg yolks with
the sugar until thick and lemon colored. Slowly add the bourbon
and cognac, while beating at slow speed. Chill several hours. Add
the salt to the egg whites and beat until almost stiff, or until the
beaten whites form a peak that bends slightly. Whip the cream
until stiff. Fold the whipped cream into the yolk mixture, then fold
in the beaten egg whites. Chill one hour. When ready to serve,
sprinkle the top with freshly grated nutmeg.