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                            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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