Prepare an English cream (No. 42) with six egg-yolks, seven ounces of sugar, a quart of milk, lemon peel and a grain of salt; strain it several times, then let get cold. Beat up five or six egg-whites to a very stiff froth and incorporate into them very delicately seven ounces of fine lemon-flavored sugar (No. 3165). Boil some water in a deep sautoir, remove it to one side, mold the beaten whites with a large spoon, as explained in No. 155, and let the preparation fall into the sautoir, retaining the shape of the spoon; turn them over carefully. As soon as these whites become hard remove them with a skimmer and drain on a cloth spread over a sieve; when cold take them up one by one to pare and dress in a pyramid on a cold dish; cover them lightly with some of the cold English cream, serving the remainder separately.

These eggs can be poached in sweetened milk flavored with vanilla instead of water, using the milk to make the sauce by adding a few egg-yolks.

(3164). Snow Eggs Molded (Oeufs A La Neige Moules)

Take a cylindrical moid having wide channels; butter it with clarified butter and glaze over with sugar. Beat up five or six egg-whites to a stiff snow with a grain of salt, adding slowly to it half a pound of powdered sugar, a part of it flavored with lemon peel. With this preparation fill the glazed mold.and set in a saucepanful of boiling water to reach to half its height: poach in a slack oven until it becomes firm, and lastly unmold on a dish; cover the bottom of this with a little English cream flavored with lemon (No. 42) and serve more of it separately.