1. A light dessert of stiffly beaten, sweetened egg white mounds that have been poached in milk, then floated in a thin custard sauce. The dessert is also known as oeufs A la neige, 'snow eggs.'
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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