Recipe - Salzburger Nockerl

4 teaspoon Jelly, currant OR other
4 tablespoon Cream, whipping
2 tablespoon Butter, unsalted, cut in
4 pieces
9 lg Eggs, whites only
One half cup Sugar
One half teaspoon Vanilla
One half lg Lemon, juice of
4 lg Egg yolks
One half cup Flour, all purpose,
sifted

Preheat oven to 450 F. Place 4 shallow 9inch oval gratin dishes
on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of
cream and 1 piece of butter.

In a mixer, beat the egg whites on mediumhigh speed until they
form soft peaks. Gradually add vanilla sugar and lemon juice and
continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into
the beaten whites. Use a spatula to transfer 3 large mounds of the
mixture to each of the baking dishes; shape and smooth them. Bake
until puffed and golden (about 8 minutes.)

Serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

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