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This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan...
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The measurements for this recipe are guesstimates as I don't generally
black pepper, mushroom, +butter, +cheddar cheese, +chives, +eggs, +garlic powder, +green pepper, +olive oil, +onions, +parsley, +salt
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Just a little something I found in a magazine.
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Adaptation of a recipe I saw on a cooking show a few years ago. I've listed exactly what I used on this occasion but of course a lot of variations are...
mushroom, black pepper, +butter, +cherry tomato, +cream cheese, +eggs, +green pepper, +ham, +onions, +parmesan cheese, +parsley, +potato, +red pepper, +sage
We cooked these in Little Rock last Easter while visiting my sisters and really enjoyed 'em. Excluding cheese for us brings a different taste to these...
I love the bit of the lattice on top, found this neat and lovely recipe in a mag. This is a Chinese delight.
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