Shrimp remoulade.

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Chocolate Egg Nog

I was enjoying a cup of egg nog as we decorated the Christmas tree, with my family gathered around me. (I know it sounds corny, but we're a pretty corny family.) I offered some of the nog to my daughter. She took a look at it and turned away. The nutmeg aroma got her, I think.

"What would it take for you to try egg nog, Mary Leigh?" I asked. She said that about the only thing would be if it were chocolate. I scoffed, then thought about it. I dug around and came up with a few recipes, notably one from the hand of Sharon Tyler Herbst. (She's the author of a number of food books, including "Never Eat More Than You Can Lift," a book of food quotations.) I fooled around with her recipe and came up with this, which I think works. But I'm not a chocolate maniac.

1. Beat the egg yolks, sugar, cocoa, and vanilla until thick and completely blended. Stir in the milk and the Amaretto until the mixture is uniform in color. Refrigerate until very cold.

2. Combine the egg whites, salt, and cream of tartar in a bowl and beat until soft peaks form. With a rubber spatula, fold into the chocolate mixture.

3. Beat the whipping cream until soft peaks form. Add the 1 Tbs. sigar and beat until dissolved. Fold into the chocolate mixture with a rubber spatula.

4. Grate semi-sweet chocolate over the tops of each cup of eggnog and serve immediately.

Serves eight.