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PEASANTS' EGGS

(Belgian) - (The Belgian Cook-book)







Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of
cornflour or feculina flour. The original recipe gives also one packet of
vanilla sugar, but as this may be difficult to get in England it will be
easier to add a few drops of vanilla essence when mixing. Mix the yolks
of eggs with the sugar for ten minutes, then add the whites, stiffly
beaten, stirring in very lightly, so as to let as much air as possible
remain in the mixture; sprinkle in the flour. Take a fireproof dish, and
butter it, and pour in the mixture, which place in a gentle oven for a
quarter of an hour. It is better to practice this recipe at lest once
before you prepare it at a dinner, on account of the baking.
[_L. Verhaeghe._]











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