| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Appetizers, Salads |
4 |
Servings |
INGREDIENTS
| 6 |
x |
Anchovy Filets |
| 4 |
tb |
Milk |
| 1 |
c |
Olive Oil |
| 1 |
cl |
Garlic, left whole |
| 4 |
sl |
French Bread, |
|
|
(cut into 1/2" cubes) |
|
|
Egg |
|
|
Head of Romaine Lettuce |
|
|
Juice from Small Lemon |
|
|
Salt and Pepper |
| 4 |
tb |
Parmesan Cheese, grated |
INSTRUCTIONS
1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
paper towels. Chop roughly. Cook the egg for 1 minute.
2) 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.
3) 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 025253
GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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