| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
Butter |
|
|
Soft bread crumbs |
|
|
Any nice cold meat |
| 3 |
|
Eggs |
| 1 |
c |
Milk |
INSTRUCTIONS
Evelyn Scoville
San Bernardinans in the 1870s were used to hearty breakfasts, beefsteak
being the preferred choice, if contemporary newspaper accounts are to be
believed. By the 1890s, they were turning to lighter customary fare, such
as these custards.
Butter 6 custard cups and fill them lightly with bread crumbs and the meat
chopped fine, using half meat and half crumbs. Beat the eggs, and add the
milk to it. Set the cups in a pan of hot water, and fill them with the egg
mixture. Bake in a moderate oven (about 300°) until set. Just bread crumbs
may be used, omitting the meat.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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