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 - email@example.com 01-15-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 26.3mg||1 %|
|Potassium 149.7mg||4 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.7g|
|Protein 0.8g||1 %|
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Calories per serving: 51
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