Monday, 24 December 2007
EGGS SUZETTE
Bake as many potatoes as you have persons to serve. When done, cut offthe sides, scoop out a portion of the potato, leaving a wall about a
half inch thick. Mash the scooped-out portion, add to it a little hot
milk, salt and pepper, and put it into a pastry bag. Put a little
salt, pepper and butter into each potato and break in a fresh egg.
Press the potato from the pastry bag through a star tube around the
edge of the potato, forming a border. Stand these in a baking pan and
bake until the eggs are "set." Put a tablespoonful of cream sauce in
the center of each, and send to the table.
posted by kanx1976 at
06:56
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home