How to make the ‘Bourbon’ recipe

I have been told that the “Bourbons” are not as famous as they once were.

But when I tasted them a couple of years ago, I was so surprised.

They were so tasty, I thought it would be great to share my version with you.

The recipe is based on the Bourbons recipe from 1837, which is a book that was printed in Paris.

Bourbecq Bourbons were very popular in Paris during the 18th and 19th centuries.

If you have a taste for these dishes, you will love this recipe.

I added a few fresh herbs and spices and a little oil for an added flavor.

Ingredients for 1 1/2 cups water, 1 cup sugar, 3/4 cup salt, 2 eggs, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 1 / 2 teaspoons ground ginger, 1 pound ground beef, 2 tablespoons butter, 1 2/3 cups flour, 1 egg white, 1 ounce cream cheese, 1 small egg, 1 cinnamon stick, 1-inch piece of ginger, pinch of nutmeg, and 1-ounce package of bittersweet chocolate (see recipe below).

Preheat the oven to 350°F.

Place the eggs, sugar, and salt in a small bowl.

Stir together and set aside.

In a large saucepan, add the butter and water.

Bring to a boil, reduce heat, and cook for about 10 minutes, stirring constantly.

Remove from heat and add the eggs.

Continue to cook for another minute, or until the eggs are fully cooked and the mixture begins to thicken.

Add the remaining ingredients and bring to a simmer.

Pour into a 9×13 inch baking dish and bake for 15 minutes.

Remove from the oven and cool completely before removing from the refrigerator.

Store in an airtight container in the refrigerator for up to two weeks.

Recipe adapted from: