| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookie |
24 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1/4 |
c |
Granulated sugar |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Cornstarch |
| 2 |
tb |
Warm milk |
|
|
Confectioners sugar for sprinkling |
INSTRUCTIONS
From: odile@uclink2.berkeley.edu (odile)
Date: Wed, 23 Aug 1995 15:09:50 GMT
Preheat oven to 400 F. Line baking sheets with parchment paper and set
aside.
To make lady fingers, beat eggs and granulated sugar in medium-size bowl
until thick and lemon-colored. Sift flour and cornstarch and fold into egg
mixture. Add milk slowly and beat just until smooth. Spoon mixture into
pastry bag fitted with large plain tip. Pipe mixture into finger-shapes,
about 2 inches long. Sift confectioners sugar over fingers. Bake until
firm. Cool completely on baking sheets on wire racks. Peel off paper when
cool.
Source: Chef Hidemasa Yamamoto, The Jockey Club at The Ritz-Carlton,
Washington, D.C.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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