Photo: Sara Cervera
Ingredients
- half full of cream as many saucers as you have guests
Directions
1
Beat to a stiff foam the whites of half a dozen eggs, add a small teacupful of currant jelly and whip all together again. Fill half full of cream as many saucers as you have guests, dropping in the centre of each saucer a tablespoonful of the beaten eggs and jelly in the shape of a pyramid.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg