The recipe is from my mother-in-law's old cookbook. From 1982. For all fans of champagne ... so come on ...
- Whisk 6 egg yolks, 6 tablespoons sugar and 6 tablespoons flour. Bake over medium heat, leave to cool. Whisk 6 egg whites, then gradually add 12 tablespoons of sugar and stir on steam for 15 minutes, until firm. Sprinkle 100 g of sugar with a little water to make it a little thinner than for sweet, pour it slowly into the slices and stir. Coat the crust with sweet juice and pour the schnitzel.