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See below ingredients and instructions of the recipe
4 ts Jelly, currant or other 1/2 ts Vanilla
4 tb Cream, whipping 1/2 lg Lemon, juice of
2 tb Butter, unsalted, cut in 4 Egg yolks
-- 4 pieces 1/2 c Flour, all purpose,
9 lg Eggs, whites only -- sifted
1/2 c Sugar
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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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