| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Appetizers, Salads |
4 |
Servings |
INGREDIENTS
| 6 |
|
Anchovy Filets |
| 4 |
T |
Milk |
| 1 |
c |
Olive Oil |
| 1 |
|
Garlic, left whole |
| 4 |
|
French Bread |
|
|
cut into 1/2" cubes |
|
|
Egg |
|
|
Head of Romaine Lettuce |
|
|
Juice from Small Lemon |
|
|
Salt and Pepper |
| 4 |
T |
Parmesan Cheese, grated |
| 252 |
|
GMT |
INSTRUCTIONS
Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
paper towels. Chop roughly. Cook the egg for 1 minute. Crush the
garlic and leave in the oil for about 30 minutes. Heat all but 6 tb of
the oil in a frying pan until hot. Fry the cubes of bread until golden
brown, stirring constantly with a metal spoon for even browning. Drain
on paper towels. Break the cooked egg into a bowl and beat well with
the lemon juice, salt and pepper. Toss the lettuce with the remaining
garlic oil and anchovies. Add the egg mixture and toss to coat well.
Place in a clean serving bowl and sprinkle over the croutons and
parmesan cheese. Serve at room temperature. From the kitchen of Peggy
and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120 Brought to
you from Ron's Recipe Database <ronamit@netvision.net.il> Submitted By
RONAMIT@NETVISION.NET.IL (RON AMIT) On SAT, 24 JUN 1995 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Many folks want to serve God, but only as advisers”