1 quart of gooseberries, ripe.
1 tablespoonful butter.
1 cup of sugar.
Yolks of four eggs.
Méringue of whites, and 3 tablespoonfuls sugar.
Stew the gooseberries in just water enough to cover them. When soft and
broken, rub them through a sieve to remove the skins. While still hot
beat in the butter, sugar, and the whipped yolks of the eggs. Pile in
a glass dish, or in small glasses, and heap upon the top a méringue of
the whipped whites and sugar.