---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

     Title:  Progres with Grand Marnier I (Biscuit)
Categories: Desserts, Masterchefs, Frisco, Chzm
     Yield: 12 servings

------------------------------BISCUIT NOISETTE------------------------------
     6 lg Egg whites                          1 oz Flour
     1 pn Salt                                5 oz Hazelnuts, finely ground
     1 oz Juice, lemon                        5 oz Sugar
     1 oz Sugar

 Biscuit Noisette:
 =================

      Put the egg whites into a blender with salt and lemon juice.  Add
 1 ounce of sugar to the egg whites while blending.

      In a separate bowl, blend the flour, 5 ounces of sugar and ground
 hazelnuts.  Add beaten egg whites to bowl with hazelnut/sugar mixture
 and fold in with a spatula.

      Butter the bottom of a baking sheet, cover with buttered
 parchment paper.  Pour biscuit dough on parchment and place in 475 F
 over for 5 minutes, rotating pan often.  When cooked, cool in the
 refrigerator.

      Set aside for use in the rest of the Progres with Grand Marnier
 recipe.

      Source: Great Chefs of San Francisco, Avon Books, 1984
      Chef:   Roberto Gerometta, Chez Michel, San Francisco, CA

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