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FRUIT POTPOURRI:
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1. Toss the fruits and nuts together in a serving bowl and chill before serving with "Eggedosis", the rich egg sauce described below.
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2. In Norway this sauce is frequently served alone.
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3. Although American palates may find it excessively sweet by itself, it is an excellent foil for the tartness of fresh fruits.
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EGGEDOSIS:
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1. With an electric mixer set at high speed, whip together the 5 egg yolks, 2 egg whites and sugar.
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2. When the mixture has thickened to custard like consistency, add the brandy (or rum).
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3. To make by hand, whip the yolks and whites to froth with a wire whisk before gradually beating in the sugar.
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4. Continue to beat vigorously until the mixture thickens; then beat in the liquor.
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5. Serve immediately in a chilled dish along with the fruit.
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