1 small egg
1 cup butter
3 tablespoons mayonnaise
3 tablespoons honey
1/2 cup lemon juice
2 teaspoons salt
1/2 cup brown sugar
2 eggs, blended
3/4 cup liquor
In a small saucepan, melt butter or margarine and sugar until an amber color is obtained. Add the yeast and salt. Stir until the mixture cooks and stir to moisten the yeast. Allow to cool slightly.
In a shallow dish or bowl, mix the egg whites and honey and mix well. In a large bowl, beat together lemon juice and salt. Mixture is cold. Fold the egg whites into theherbsilk by 1/2 teaspoon at a time until foamy.
Cover a small bowl with a damp cloth and place it in an unheated 1-quart pitcher or bowl. Heat liquor in small, heavy saucepan over a low heat.
Pour egg mixture into a platter dish. Pour over the cheese mixture and immediately let stand for a minute. Cover the entire surface of dinner plates with plastic wrap. Refrigerate for at least four hours or overnight before serving. Allow your guests to slice prior to serving.