| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Dessert |
4 |
Servings |
INGREDIENTS
| 2 |
qt |
Milk |
| 2 |
c |
White wine |
| 1/2 |
c |
Unsalted butter; melted & cooled |
| 2 |
|
Eggs |
| 1 |
|
Additional egg yolk |
| 1/2 |
c |
Fine cake or cookie crumbs |
|
|
Sugar to taste |
| 1 |
pn |
Salt |
| 2 |
tb |
Butter; melted (for topping) |
| 1/4 |
c |
White wine (for topping) |
| 3 |
tb |
Sugar (for topping) |
INSTRUCTIONS
This is an interesting and a rather fun dish to make. The kids should get
a kick out of this as it is a very old dish and something they have
certainly never seen. It comes from the hand ofJefferson's daughter,
Martha, and we assume it was in the original Monticello cookbook.
Pour the milk and wine into a stainless-steel pan and heat gently. Do not
stir. After a few minutes a curd will form. Put a double piece of
cheesecloth in a colander and drain the whey from the curd. Discard the
whey.
Mix the curd with the butter. Beat the eggs and add to the curd. Stir in
the crumbs and sweeten to taste, adding a pinch of salt. Butter a one-quart
baking dish and turn the mixture into it. Bake in a 325° oven until set,
about 30 minutes. Serve with melted butter, wine, and sugar sprinkled over
the top.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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