Recipe - Oeufs A La Neige - One Of Thomas Jeffersons

1 tablespoon Unflavored gelatin
One fourth cup Cold water
1 cup Boiling water
Three fourths cup Sugar
One fourth cup Lemon juice
1 tablespoon Lemon rind
2 Egg whites, stiffly beaten

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 stifflybeated 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini