Categories: Desserts, Ethnic 
      Yield: 4 servings 
  
      4 ts Unsalted butter                          Zest of 1/2 lemon, grated 
      4 ts Currant or grape jelly                   Yolks of 4 eggs 
           Whites of 9 large eggs, at        1/4 c  Granulated sugar 
           -room temperature                 1/2 c  Sifted all purpose flour 
    1/2 c  Vanilla sugar                   
  
  1.  Preheat the oven to 450 degrees F. 
   
  2.  Place four 9-inch oval au gratin dishes (or one large oval glass 
  lasagna pan) on a baking sheet.  In each small dish place 1 teaspoon of 
  butter and 1 teaspoon of jelly.  (If you are using a lasagna pan, smear the 
  bottom with the butter and then with the jelly. 
   
  3.  Combine the egg whites, vanilla sugar, and lemon zest in a large metal 
  bowl.  Beat with an electric mixer at high speed until stiff peaks form. 
   
  4.  Beat the egg yolks with the granulated sugar.  Gently fold the egg 
  yolks and flour into the meringue.  Use a spatula to place three large 
  mounds of the mixture into each au gratin dish. Smooth the surface of each 
  and bake for 8 minutes, until puffed and golden. 
   
  5.  Serve immediately.  This is especially good with Vanilla Sauce, warm 
  Chocolate Sauce, or cold Strawberry Sauce (recipes separately). 
   
  Serves 4. 
   
  From:  VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas 
  Kisler.  ISBN 0-385-27999-X.  Doubleday, New York. 1987 
   
  Posted by:  Karin Brewer, Cooking Echo, 9/92