Oeufs A La Neige - One Of Thomas Jeffersons Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Unflavored gelatin,
1/4 cup: Cold water,
1 cup: Boiling water,
3/4 cup: Sugar,
1/4 cup: Lemon juice,
1 tbsp: Lemon rind,
2: Egg whites, stiffly beaten
Directions:
Soften gelatin in cold water. Stir in next 4 ingridients. Strain and
cool. Stir occasionally. When begins to set, beat with rotary beater
until frothy.
Beat in stiffly-beated egg whites. Continue beating until mixture
holds shape. Pile into sherbet glasses. Chill. Serve with soft
custard.
Serves 8. From the Christian Science Monitor in the early 1980s.
Posted By bhsiung@uhs.bsd.uchicago.edu (Dr. Bob) On
rec.food.recipes or rec.food.cooking
Source from luhu.jp
cool. Stir occasionally. When begins to set, beat with rotary beater
until frothy.
Beat in stiffly-beated egg whites. Continue beating until mixture
holds shape. Pile into sherbet glasses. Chill. Serve with soft
custard.
Serves 8. From the Christian Science Monitor in the early 1980s.
Posted By bhsiung@uhs.bsd.uchicago.edu (Dr. Bob) On
rec.food.recipes or rec.food.cooking
Source from luhu.jp
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