Mary & Martha's Kitchen Recipe

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Egg Snowballs Recipe 1 x Creme Anglaise ** ---------------------------------QUENELLES--------------------------------- 10 lg Egg whites 1 ea Bean, vanilla 2 oz Sugar 1 qt Water OR 1 qt Milk ----------------------------------CARAMEL---------------------------------- 5 tb Sugar 5 tb Water ** See recipe for Creme Anglaise. In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add sugar (amount of sugar varies - it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently. After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl. Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

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<h1>Egg Snowballs</h1> <h2>Recipe</h2><p> <P>1 x Creme Anglaise ** <P>---------------------------------QUENELLES--------------------------------- 10 lg Egg whites <P>1 ea Bean, vanilla <P>2 oz Sugar <P>1 qt Water OR <P>1 qt Milk <P>----------------------------------CARAMEL---------------------------------- 5 tb Sugar <P>5 tb Water <P>** See recipe for Creme Anglaise. In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add sugar (amount of sugar varies - it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently. After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl. Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA <div><a href='http://www.maryandmarthaskitchen.com/Egg_Snowballs/37585/' title='Egg Snowballs Recipe'>Egg Snowballs Recipe</a></div>

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