In a small saucepan over medium heat, bring the milk to a boil.

While the milk heats, in a blender on low, combine the egg, 2 tablespoons sugar, salt, chocolate chips and liqueur.

In a slow, steady stream, pour the boiling milk into the blender while it is turning. The hot milk will cook the egg and melt the chocolate. Blend for 1 minute, or until smooth. Spoon the chocolate mixture into demitasse cups and chill.

After dinner, use an electric mixer to beat the cream in a medium bowl until soft peaks form. Add the remaining sugar and beat. Top the chocolate cups with a dollop of cream and garnish each with an edible flower.

Makes 4 demitasse cups.

CARAMELIZED ONION-DRESSED SALAD WITH TOASTED HAZELNUTS

Heat the oven to 325 degrees.

Place the hazelnuts on a rimmed baking sheet, and put it in the oven. Toast the nuts for 10 to 12 minutes, or until just lightly browned. Remove them from the oven and cool. Transfer the nuts to a cutting board and coarsely chop them.

While the nuts are toasting, place a large skillet over medium high heat. Add 2 tablespoons of olive oil and the onions. Season with salt and pepper, then cook, stirring frequently, for 10 minutes. Add 1 tablespoon of the balsamic vinegar and a big splash of water. Use a wooden spoon to scrape up any bits on the bottom of the pan and cook for another minute.

Transfer the onions to a bowl and add the mustard and remaining vinegar. In a slow, steady steam, whisk in the remaining oil. Set aside.

In a salad bowl, combine the tomatoes, greens, cooled hazelnuts and blue cheese. Pour the caramelized onion dressing over the salad and toss to coat.

Makes 2 servings.

COGNAC-SAUCED PEPPER STEAKS

Season the steaks with salt, then sprinkle one side of each with the pepper and press it in with your fingers.

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Add the steaks, peppered side down, and cook for 4 minutes. Turn and cook an additional 3 minutes for medium-rare. Go a minute longer on each side for medium to medium-well.

Transfer the steaks from the skillet to a plate and cover them loosely with a piece of foil to keep them warm while they rest.

Return the skillet to the heat and add a drizzle of oil. Add the onion, garlic and a pinch of salt. Saute, stirring frequently, for 3 to 4 minutes.

Remove the skillet from the heat, add the cognac, then carefully return it to the burner and let it flame up. Be sure to stand back. You might need to tip the pan toward the flame to get it to ignite. Do not let the contents spill on to the burner.

Once the flame dies down, add beef stock and cream. Increase heat to high, and cook until it is lightly thickened. Add the parsley to the sauce, then pour it over the steaks.

Makes 2 servings.