Content

A delicious recipe for Alize Emerald, with Alize® cognac and Courvoisier® cognac.

Ingredients

2 oz Alize cognac
2 oz Courvoisier cognac

Method

Combine both ingredients in equal parts in an old-fashioned glass, and serve.

Serve

Old-Fashioned Glass

Nutrition Info

(per 4 oz serving)

Oven-Fried Potatoes with Bacon (Tatws Rhost - Wales)

6 medium potatoes, thinly sliced
6 scallions (with tops), chopped
1/3 cup water
6 slices bacon
Coarsely-ground black pepper

Arrange potato slices in greased 13 x 9-inch baking dish. Sprinkle with scallions.
Pour water over potatoes and onions. Arrange bacon slices on top; sprinkle with pepper.
Cover and bake at 400 degrees F for 35 minutes.

Uncover and bake until potatoes are tender and bacon is slightly crisp, about 15 minutes longer.

Yields 6 servings.

Trout with Bacon (Brythyll a Chig Moch — Wales)

Serve this with carrots and peas as the English do.

12 slices bacon
6 drawn whole trout (about 5 ounces each)
2 tablespoons minced parsley
1 1/2 teaspoons salt
1/4 teaspoon freshly-ground pepper
Minced parsley

Arrange bacon in single layer in broiler pan.
Bake uncovered at 400 degrees F for 10 minutes; drain.
Sprinkle inside of fish with 2 tablespoons parsley, salt and pepper.
arrange fish in single layer on bacon in pan.
Cover and cook until fish flakes easily with fork, about 20 minutes.
Split fish down center along backbone; remove as many bones as possible.

Serve each fish with 2 bacon slices.
Garnish with parsley.

Yields 6 servings.