Dry shake, shake, strain into a chilled coupe
I prefer the addition of orange bitters to cut down on the "damp" aroma egg white can sometimes give a lighter drink
This is Robert Hess' preferred version, not the original that appears in the Savoy:
1 Teaspoonful of Powdered Sugar.
The white of 1 Egg.
The Juice of 1/4 Lemon.
1/4 Crème Yvette.
3/4 Dry Gin.
I prefer Hess' recipe--it's not quite as sweet and the violette adds a nicer perfume