My husband and I are having a friend of his over for dinner tomorrow night. I am usually off Mondays, which is why we chose it, but I had a couple of clients call me in a panic so I will be working most of the day.

So, I decided to get as much of the cooking done today as possible.

I made a Burgundy Beef, with a very strong, rich gravy, mushrooms & pearl onions. I am mid way through making Skirlie* to go with it. I've made a Croissant Bread Pudding with dried cherries with a Creme Anglaise and Raspberry-Cherry puree to go with it...I'm probably going to add insult to injury and whip some cream as well.

I will probably slice up some tomatoes from the garden and dress them simply with olive oil, s & p and some minced marjoram & chives as one veggie dish and I haven't decided on the other yet.

From making the Creme Anglaise, I have 4 egg whites to do something with. I need a starter, and I thought, "why not use the egg whites?"

Why indeed. I have absolutely no clue as to a non-desert dish that I can make with egg whites at all, let alone one that could be served as a starter!

Can any of y'all pull this rabbit out of a hat? I am loathe to put them into the fridge for "later use" as I remember quite well what happened to the last batch of egg whites that went into the fridge.

*Skirlie, for those of you who are wondering what I'm talking about, is a traditional Scottish side dish/stuffing made primarily from onions & Scottish Oatmeal (not Quaker Oats!). Naturally, since I am constitutionally unable to leave recipes alone, what I make is quite a bit different from the traditional recipe.