Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Creme Anglaise **

-------------------------QUENELLES------------------------------
10 lg Egg whites 1 qt Water OR
1 ea Bean, vanilla 1 qt Milk
2 oz Sugar

--------------------------CARAMEL-------------------------------
5 tb Sugar 5 tb Water

** See recipe for Creme Anglaise.

In a large bowl, whip the egg whites until they are very stiff.
Add the vanilla bean paste. Add sugar (amount of sugar varies - it
has to bind the eggs).

In a large saucepan, heat (but do NOT boil) milk or water.

Shape the beaten egg whites into quenelles and float them in the
liquid to poach gently. After 2 minutes, turn the egg puffs with a
spoon dipped in cold water. Cook for 3 more minutes, then remove to
a baking pan. Drain the pan, and briefly reserve the quenelles.

Boil the sugar and water in a saucepan until it forms caramel.

Scoop Creme Anglaise into the bottoms of your serving bowls and
then place a quenelle in each bowl. Sprinkle with roasted almonds
and top with caramel sauce. Garnish with fresh fruit of the season.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco,
CA

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