Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 237

1.Beat the whites and yolks of the eggs separately; the whites to be beaten to a very stiff froth, and

2.the well-beaten yolks added.

3.Sift in the sugar.

4.Add the grated rind of half a lemon.

5.Beat in the butter which must be warmed.

6.Sift in the flour.

7.Bake in nests of small moulds, or small separate tins.