Jean asked about clafouti:

> Would you post your tried formula, Bob? I have meant to make clafouti for
> many years....

This is from _The Gourmet Cookbook_ Volume I:

Clafouti Limousin

Sift into a mixing bowl 10 tablespoons each of sifted cake flour and
confectioners' sugar and a generous 1/2 teaspoon salt. Make a well in the
center of the flour mixture and drop in 3 large eggs, slightly beaten. Stir
into the eggs 3 cups scalded and cooled milk. Using a wooden spoon, mix a
very small amount of flour at a time with the liquid. The mixture should be
very smooth. Wash, stem, and pit 1 generous pound black cherries and add
them gradually to the batter, mixing thoroughly with a wooden spoon. Pour
the batter into a well-buttered large shallow casserole and bake it in a hot
oven (400°F) for 30 minutes, or until the top is delicately browned.
Sprinkle the top generously with confectioners' sugar and serve warm or cold
from the casserole.

[BOB'S NOTE: This is very good for breakfast, too.]

Bob