From Mrs
Harvey’s Sister-in-Law and Other Tasty Dishes, Margaret Dunn, Murdoch
Books, 2007.
Just the name of this was enough to make me
curious enough to make it.
I decided to make it in individual
casseroles. For each casserole (I was making two) I cut three slices of bread
into rounds to fit. I now buttered one round of bread and placed it in the
casserole with some slices of cheddar cheese on top. I did the same with two
more rounds of bread ending with the cheese on top.
I scalded about 400ml of milk and when it had
cooled beat in one egg, ½ teaspoon Dijon mustard and a little salt. This was
carefully poured into the casseroles until they were full. They were now left
for an hour for the liquid to be fully absorbed by the bread.
They were cooked in a 180ºC oven for half an
hour at which time they had risen wonderfully and turned brown and crisp on
top. I thought that they would not sink like normal soufflés so did not hurry to
serve them. I was wrong they did sink a little but it made no difference.
They
were a cheap and very tasty dish. I’d make them again.
Taste: ✔✔✔
Ease of
cooking:
✔✔✔
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