*  Exported from  MasterCook  *
 
                             SALZBURGER NOCKERL
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       ts           Jelly, currant OR other
    4       tb           Cream, whipping
    2       tb           Butter, unsalted, cut in
                         -- 4 pieces
    9       lg           Eggs, whites only
      1/2   c            Sugar
      1/2   ts           Vanilla
      1/2   lg           Lemon, juice of
    4       lg           Egg yolks
      1/2   c            Flour, all purpose,
                         -- sifted
 
        Preheat oven to 450 F. Place 4 shallow 9-inch 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 medium-high 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
  
 
 
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