Bandecai au Gratin

Ingredients

• Butter a small pie-dish liberally
• pulp and seeds of some well boiled, tender bandecais
• dust the pulp with white pepper
• some grated cheese
• pour a little milk
• in which the yolk of an egg has been beaten
• dust a layer of cheese over the surface

Method

1. 1

   Butter a pie-dish, fill with bandecai pulp, dust with white pepper and cheese, pour in milk with beaten egg yolk, and top with cheese.

2. 2

   Bake for 10-12 minutes or in coquille shells.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 242. The excerpt below is the record exactly as published.

Butter a small pie-dish liberally, then fill it with the „ , . pulp and seeds of some well boiled, Bandeciu au gratin. , j , -, • i ^ .1 ^ .^i tender bandecais : dust the pulp with white pepper, and some grated cheese and pour a little milk in which the yolk of an egg has been beaten (or cream if you can allow it) in amongst the pulp, dust a layer of cheese over the surface

Cook this with the app: pantry check, scaling, and the assistant.