| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
3-inch-thick slices sourdough French bread |
| 2 |
tb |
Butter; softened |
| 2 |
|
1-ounce squares semisweet chocolate |
|
|
Fresh mint leaves and raspberries; for garnish |
INSTRUCTIONS
From: waterman@vt.edu (Betsey)
Create pockets in the bread by slicing through the crust, being careful not
to slice all the way through. Spread the outside of the bread with butter.
Tuck a chocolate square into each pocket. If necessary, cut the square in
half for a better fit. Place the stuffed bread slices on a hot skillet or
griddle. Cook until the bread is browned on the outside and the chocolate
has melted. Garnish and serve warm.
~ - from the Inn at Maplewood Farm
Posted to recipelu-digest by jeryder@juno.com on Mar 9, 1998
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”