Categories: Beverages, Desserts 
      Yield: 50 servings 
  
     60    Eggs, separated 
      4 c  Cognac or bourbon 
      2 c  Sugar, or to taste 
      1 c  Dark rum 
      1 ts Salt 
      1 ts Vanilla 
      4 c  Heavy cream, whipped 
           Nutmeg 
  
  Beat the egg yolks until light. Beating contantly, slowly add the 
  cognac or bourbon. Dissolve the sugar in the rum and stir into egg 
  yolk mixture. Add the salt and vanilla. 
  Stir in the whipped cream. Beat the egg whites until stiff but not 
  dry and fold in. Sprinkle with nutmeg.