055
recipe: Pour egg white in a small bowl and beat it shortly with a fork. Dip the violets in the egg white one at a time holding them by the stem with the aid of a stick. Shake  them gently to remove excess egg
white and turn them on a saucer with sugar icing, making sure that they are all well covered. Let them dry on a plate dusted with powdered sugar and then remove the stems.
Eat within a week.