Floating Island

Oeufs a la Neige

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Milk
  • 4 Eggs
  • 4 Tablespoonfuls of Sugar
  • A Tablespoonful of Vanilla
  • ยฝ Cupful of Currant Jelly
  • Powdered White Sugar


Put the milk to boil in a farina boiler. Beat the yolks till very light, and stir them into the Milk as it begins to boil. Let it thicken one minute. Then take from the fire, and add the Vanilla and set aside to cool. Beat the whites of the Eggs to a stiff froth, and when the Custard mixture is cold pour it into a glass dish, heap on the whites of the Eggs, and dot here and there with bits of currant jelly. Dust these with powdered white sugar, and serve very cold. Some add a tablespoonful of corn starch to the boiling Milk, if it is desired to thicken the preparation. But the taste of corn starch is never as delightful as that of the mixture pure and simple.