Recipe - Egg Snowballs

Creme Anglaise **

QUENELLES
10 lg Egg whites
1 Bean, vanilla
2 ounce Sugar
1 qt Water OR
1 qt Milk

CARAMEL
5 tablespoon Sugar
5 tablespoon Water

** See recipe for Creme Anglaise.

In a large bowl, whip the egg whites until they are very stiff.
Add the vanilla bean paste. Add sugar (amount of sugar varies it has
to bind the eggs).

In a large saucepan, heat (but do NOT boil) milk or water.

Shape the beaten egg whites into quenelles and float them in the
liquid to poach gently. After 2 minutes, turn the egg puffs with a
spoon dipped in cold water. Cook for 3 more minutes, then remove to a
baking pan. Drain the pan, and briefly reserve the quenelles.

Boil the sugar and water in a saucepan until it forms caramel.

Scoop Creme Anglaise into the bottoms of your serving bowls and
then place a quenelle in each bowl. Sprinkle with roasted almonds and
top with caramel sauce. Garnish with fresh fruit of the season.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip