Kalte Ente (Cold Duck)

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Kalte Ente (Cold Duck) Ingredients

2 tb Lemon juice	2 pk Moselle wine
3 tb Sugar	1 pk Champagne
1 Lemon

Instructions for Kalte Ente (Cold Duck)

Chill wine and champagne. Chill glass punch bowl thoroughly in refrigerator or by filling with ice. When cold, dissolve suger in lemon juice in it. Peel lemon in spiral, with top of lemon left on. Rub lemon spiral around sides of bowl and leave peel in bowl, hanging top end over edge. Pour wine over peel and let stand in refrigerator, 15-20 minutes. Add chilled champagne. Serve in glass punch cups, with 1-2 small ice cubes in each cup. If you like a greater sparkle, add a glass of club soda. This is the original of the now popular bottled wine drink. Classically, it is made with white wine and German champagne. The spiral of lemon peel, cut with the top of the lemon left on to be hung over the side of the punch bowl, is the "cold duck" that inspired the drinks name. The homemade version is an elegant far cry from the insipid bottled version. Source: The German Cookbook Posted on GEnie by COOKIE.LADY [MUMSIE], Jun 08, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: German

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