Recipe: Salzburger Nockerl

SALZBURGER NOCKERL

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