Home › The World's Kitchen › Bouchees Italienne

Bouchees Italienne

Place in a bowl four egg yolks with two ounces sugar; sharply beat with whisk five minutes. Carefully beat up the four egg whites to a stiff froth and add to the yolks, with one and a half ounces sifted flour, one teaspoon rum, and gently mix with skimmer until well amalgamated. Lightly butter six round tartlet moulds and fill with the preparation. Set in oven fifteen minutes. Remove, let rest for five minutes and unmould. Beat up the whites of three eggs to a stiff froth, add tablespoon powdered sugar and four drops vanilla essence, then evenly divide this preparation over the six bouchees, giving them dome-shaped forms; sprinkle a little powdered sugar over, place on a tin, set in a brisk oven two minutes. Remove, dress on a dish with a folded napkin and serve.