691. Uova di Neve

• 1 liter (about 1 quart) of milk
• 150 grams (about 5-¼

Put a wide saucepan on the fire with the milk. As the milk is warming up, use a whisk to beat the egg whites, which you have separated from the yolks; add a pinch of salt to the whites, which helps make them stiffer. When the egg whites are nice and stiff, sprinkle on them enough confectioners’ sugar from the perforated jar where it is usually kept, to make the whites quite sweet. About 20 to 3