Candied violets (a garnish)

Yield: 1 Servings

Measure Ingredient
1 cup Fresh violets
½ teaspoon Water
1 \N Egg white
\N \N Granulated sugar

Wash carefully and pick over a cup of fresh violets. Remove stems, but do not attempt to remove the little green calyx. Allow to dry on absorbent paper. Add ½ teaspoon water to egg white, beaten but not stiff. Dip the flowers in the egg white, then dust with granulated sugar. Place on waxed paper to dry. Takes about 2 weeks. Store in tightly lidded tin and they will keep indefinitely.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 22, 1998

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