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Cream Pecans
Pacanes a la Creme
- Difficulty
Easy
Ingredients
A Pound - The White of an Egg
¼ Pound
Method
Under this suggestive term is known a species of confection that is much used by the Creole as an addition to the most fashionable and recherche desserts. Peel the Pecans in halves, being careful not to break the meat. Then take the white of an egg and beat well with its weight in water till it forms a cream. Then work in with your fingers the finest white confectionery sugar till
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