Place the Grand Marnier and sugar, individually in small ramekins. Dip the rim of each glass in the Grand Marnier and then in the sugar, forming a ring of sugar around the rim. Divide the champagne between the glasses. Pour 1/4 cup of the juice in each glass. Pour the remaining Grand Marnier into each glass. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2454 broadcast 12-11-1996) Downloaded from their Web-Site – http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a and at;prodigy.com 01-15-1997 Recipe by: Emeril Lagasse
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