--------------------------------FOR DUSTING-------------------------------Icing sugar -----------------------------------SOURCE-----------------------------------Clare Latimer, Clare's -Kitchen, The all-party -cookbook, London, 1994 -ISBN 0 7475 1704 5 -Typed by Rene Gagnaux This recipe needs a large baking tray, 45 cm x 30 cm (18'' x dozen ''). Use up the egg yolks by making a 'Creme Brulee'. The fruit filling can be varied, you can also try Clare's 'Chestnut Syllabub' as filling. Preheat the oven to 180 oC/350 oF/gas mark 4. Line the baking tray with greaseproof paper. Whisk the egg whites until stiff. Continue whisking fast, then add the caster sugar a spoonful at a time. >>> Continued to next message SLMR 2.1a Hackers do it with computers. --� RoseMail 2.55�: ILink: Synapse BBS Gatineau, Que 819-561-4321 |OLX$SOM| BBS: SOURCE Conference: 428,ChocolateIL Number: 13 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-09-19,21:04