CAFÉ BRULOT

(Mills and Overton via NOK)

Café Brulot originated in New Orleans. To serve properly, you will need a silver bowl with a special ladle that has a strainer for straining out the spices. * If you do not have one, use an ordinary ladle, being careful when serving to fill the ladle with the liquid only. Serve the coffee black, providing die-hard sugar and cream fanciers with that on the side.

For 20 demitasse-size or 10 regular-size cups --

Peel 2 oranges, each broken into 5 or 6 pieces. Twist orange peel as you put it into bowl to bring out the oil.

Add to bowl: 40 cloves, 24 coffee beans, 8 sticks of cinnamon, each about 4 inches long, 2 bay leaves, 6 demitasse-size-coffee-cups of cognac (or half Brandy and half Kirschwasser), 28 lumps of loaf sugar, 24 pinches allspice.

Let sit while having dinner.

Set on fire. After burning for about two minutes, stirring constantly with the ladle, slowly pour strong black coffee from the coffee pot, demitasse (or 10 regular cups) hot, into the flaming bowl.

Stir around until the fire goes out and ladle at once from bowl to cups.

This recipe has been kitchen tested.