| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Bake-shoppe, Breads & ro |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Milk |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking Powder |
| 1/2 |
c |
Shortening |
| 6 |
sl |
Bread |
INSTRUCTIONS
Place 1 cu milk into a shallow dish. Combine beaten eggs, flour, salt and
baking powder in another dish, and 1/3 c milk and blend. Melt shortening in
skillet. Dip bread, one slice at a time into milk, then int egg mixture,
coating both sides. Place bread in skillet, cover and cook over low heat
until golden brown. Turn, cover and cook until brown on second side.
Sprinkle with confectioner's sugar and serve immediately with syrup.
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
[email protected]
Recipe by: Lib Dixon
Posted to Bakery-Shoppe Digest by "Bill Spalding" <[email protected]> on
Apr 13, 1998
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