Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 31

Pick fine even bunches of currants and dip them, one at a time, into a mixture of frothed white of egg and a very little cold water. Drain them until nearly dry and roll in powdered sugar. Repeat the dip in the sugar once or twice and lay them on white paper to dry. Use as a garnish.