Bread Casserole

H Found & Spread It – K.-H. Boller 2:2426/2270.7 – from: serve & drink 09/98

Finely dice the rolls and soak in the milk. Finely dice the shallots as well as the breakfast bacon. Chop the parsley leaves finely.

Heat the clarified butter in a frying pan. Add the bacon and shallots and sauté until translucent.

Stir the egg yolks into the breadcrumbs. Season the farce with salt, pepper and nutmeg (freshly grated). Add the bacon and shallot mixture and the parsley and fold in well. Whip the egg whites with 1 pinch of salt until stiff and fold in.

Butter a gugelhupfform (1, 5 liters capacity), sprinkle with breadcrumbs and place in a saucepan high on the spot. Pour water into the saucepan, fill the bread crumbs into the mold.

Place the cooking pot in the heated oven on the 2nd rack from the bottom. Cook the casserole in a bain-marie for 40 minutes at 150O C (no convection). Remove from the bain-marie, turn out onto a platter, cut into thick slices and serve with the veal cream goulash.

I N F O! – I N F O! – I N F O! – I N F O! – I N F O! – I N F O!

Khb 09/98

Our tip: Use bacon with a subtle smoky note!

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