| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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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