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Dairy, Eggs Desserts, Masterchefs, New york, V79 4 Servings

INGREDIENTS

4 ts Jelly, currant OR other
4 tb Cream, whipping
2 tb Butter, unsalted, cut in 4 pieces
9 lg Eggs, whites only
1/2 c Sugar
1/2 ts Vanilla
1/2 lg Lemon, juice of
4 lg Egg yolks
1/2 c Flour, all purpose, sifted

INSTRUCTIONS

Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes
on a baking sheet.  In each, put 1 teaspoon of jelly, 1 tablespoon of
cream and 1 piece of butter.
In a mixer, beat the egg whites on medium-high speed until they
form soft peaks.  Gradually add vanilla sugar and lemon juice and
continue to beat until stiff and shiny.
Use a large rubber spatula to gently fold egg yolks and flour into
the beaten whites.  Use a spatula to transfer 3 large mounds of the
mixture to each of the baking dishes; shape and smooth them.  Bake
until puffed and golden (about 8 minutes.)
Serve immediately.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:   Andy Kisler, Vienna 79 Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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