------------------------------BISCUIT NOISETTE------------------------------ 6 lg Egg whites

1 pn Salt

1 oz Juice, lemon

1 oz Sugar

1 oz Flour

5 oz Hazelnuts, finely ground

5 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