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Suggest a better descriptionPreheat 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 Yorks 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/mm-gc-ny.zip
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 775 | ||
Calories from Fat: 375 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 56 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 1698.8mg | 523 % | |
Sodium 71mg | 2 % | |
Potassium 161.8mg | 4 % | |
Total Carbohydrate 80.4g | 24 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 80.4g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 775
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