Recipes > Desserts > Snow Eggs

Snow Eggs



Beat the whites to a stiff froth and add the powdered sugar; put a wide saucepan with milk and the tablespoonful sugar over the fire; as soon as the milk boils set with a tablespoon large oval-shaped dumplings from the mixture into the milk, draw saucepan to side of stove, cover and let it stand for a few minutes; then turn them over, let the milk come to a boil again, draw it to the side and cover; after a few minutes transfer the dumplings with a skimmer to a sieve and set aside to cool; prepare a crême française au chocolat or vanille in a plain form; when cold turn the cream onto a dish, lay the snow eggs in a circle around it and serve with vanilla sauce.


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Desserts and Salads (1920).

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