European Recipes : Austrian Recipes : Salzburger Nockerl

* 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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