Snow Eggs Molded

Take a cylindrical mold having wide channels; butter it with clarified butter and glaze over with sugar. Beat up five or six egg-whites to a stiff snow with a grain of salt, adding slowly to it half a pound of powdered sugar, a part of it flavored with lemon peel. With this preparation fill the glazed mold and set in a saucepanful of boiling water to reach to half its height; poach in a slack oven until it becomes firm, and lastly unmold on a dish; cover the bottom of this with a little English cream flavored with lemon (No. 42) and serve more of it separately.