| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Cheese |
8 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 8 |
sl |
Stale bread |
| 60 |
g |
Softened butter |
| 150 |
g |
Chedder cheese; grated |
| 1 |
c |
Chicken stock |
| 1/2 |
c |
Cream |
|
|
Freshly ground pepper |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 26 Aug 93 11:16:15 +0200 (collection)
From: starman@crash.amigans.gen.nz (Robin Halligan)
Preheat oven to 150 deg C. Remove crusts from bread, butter each slice one
side only. Sprinkle 2/3 of the grated cheese onto 4 slices, sandwich with
the remaining bread. Cut cheese sandwiches in half diagonally. Grease a
shallow ovenproof dish with remaining butter. Arrange cheese sandwiches
over base of dish. Beat eggs, stock and cream, pour egg mixture over
sandwiches making sure each one is moistened. Allow to stand 30 minutes.
Sprinkle remaining cheese on top, season with ground black pepper. Bake for
30 minutes or until pudding is set and golden.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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