Content

A delicious recipe for Alize Emerald, with Alize® cognac
and Courvoisier® cognac.
Also lists similar drink
recipes.

Ingredients

2 oz Alize cognac
2 oz Courvoisier cognac

Method

Combine both ingredients in equal parts in an old-fashioned glass,
and serve.

Serve

Old-Fashioned Glass

Nutrition Info

(per 4 oz serving)

Trout with Bacon (Brythyll a Chig Moch —
Wales)

Serve this with carrots and peas as the English do.

12 slices bacon
6 drawn whole trout (about 5 ounces each)
2 tablespoons minced parsley
1 1/2 teaspoons salt
1/4 teaspoon freshly-ground pepper
Minced parsley

Arrange bacon in single layer in broiler pan.
Bake uncovered at
400 degrees F for 10 minutes; drain.
Sprinkle inside of fish with 2
tablespoons parsley, salt and pepper.
arrange fish in single layer
on bacon in pan.
Cover and cook until fish flakes easily with fork,
about 20 minutes.
Split fish down center along backbone; remove as
many bones as possible.

Serve each fish with 2 bacon slices.
Garnish with parsley.

Yields 6 servings.

Oven-Fried Potatoes with Bacon (Tatws Rhost - Wales)

6 medium potatoes, thinly sliced
6 scallions (with tops), chopped
1/3 cup water
6 slices bacon
Coarsely-ground black pepper

Arrange potato slices in greased 13 x 9-inch baking dish.
Sprinkle with scallions.
Pour water over potatoes and onions.
Arrange bacon slices on top; sprinkle with pepper.
Cover and bake
at 400 degrees F for 35 minutes.

Uncover and bake until potatoes are tender and bacon is slightly
crisp, about 15 minutes longer.

Yields 6 servings.

Roast Fresh Ham with Onion Stuffing (Wales)

1 (4 pound) boneless pork leg (fresh ham)
Salt
3 cups water
6 medium onions, chopped
2 cups soft bread crumbs
1 egg, beaten
2 tablespoons butter or margarine
1 tablespoon dried sage leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper

Spread pork flat; sprinkle lightly with salt.
Heat water to
boiling; add onions.
Cook 5 minutes; drain.

Mix onions and remaining ingredients.
Spread half of onion
mixture on pork; roll up.
Fasten with metal skewers.
Place pork,
fat side down, on rack in shallow roasting pan.
Spoon any remaining
stuffing over top of pork.
Insert meat thermometer so tip is in
center of thickest part of pork and does not rest in stuffing.
Roast uncovered at 325 degrees F until thermometer registers 170
degrees F, 3 to 3 1/2 hours.

Yields 8 to 10 servings.