Bob Terwilliger wrote:
> 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
>
>
>
Yes, breakfast is exactly what I am thinking. Does the milk need
to be scalded? Most recipes don't call for that.

I'd better make this almost immediately, since it is cherry
season. My daughter would even like it I think.


THANKS!

--
Jean B.