| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
|
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk |
| 2 |
|
Eggs; well beaten |
| 1 |
|
Tbspoon grated lemon or orange peel |
| 6 |
sl |
( 1 inch thick) (up to 8) |
|
|
Passover sponge cake |
|
|
Unsalted butter or maaargerine |
|
|
Cinnamon |
|
|
Sugar |
INSTRUCTIONS
I always bake a few extra sponge cakes for Passover Seders. Thw next
morning I use them for this delicious breakfast or brunch dish
In a large shallow bowl, combine the milk, eggs and lemon peel and beat
well. Soak the sponge cake slices in the milk mixture. In a skillet, heat
the butter. Fry the cake on both sides until brown. Sprinkle with cinnamon
and sugar.
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 13, 1998
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