---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title:  Progres with Grand Marnier II (Buttercream)
  Categories: Desserts, Masterchefs, Frisco, Chzm
       Yield: 12 servings
       1 pt Milk                               10 oz Sugar
      10 lg Egg yolks                          26 oz Butter
        Heat the milk in a saucepan.
        In a bowl, whisk together the egg yolks and the sugar.  Add
   heated milk to egg/sugar mixture and whisk after off heat.
        Put the mixture back in the saucepan and whisk while heating,
   until smooth and fairly thick.  Remove from heat and strain back into
   the bowl.
        Cool in refrigerator.
        When chilled, remove from refrigerator and place in a blender.
   While blending on low speed, add butter a little at a time.  Blend
   until smooth, then return to refrigerate.
        Set aside for use in the rest of the Progres with Grand Marnier
        Source: Great Chefs of San Francisco, Avon Books, 1984
        Chef:   Roberto Gerometta, Chez Michel, San Francisco, CA