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sf[_9_]

On Sat, 19 Nov 2011 23:39:42 -0900, (Judy Haffner)
wrote:

>
> sf wrote:
>
> >The powdered sugar and jam are what
> > make it unbelievable. A Monte Cristo
> > wasn't even faintly like french toast
> > when it was made well.
>
> That's the "trademark" (powdered sugar & jam) of that sandwich, as far
> as I know, and I've been ordering them off menus for many, many years,
> but I tell them I don't care for the jam. The bread I've had them made
> from is French bread, dipped in a egg batter and either grilled, or
> fried. It's a hot sandwich.
>
> How have you had them fixed?
>
I over stated my position. It was "faintly" like french toast because
it was dipped in egg and fried. I haven't had one in decades, but I
just remember them being a sandwich done "dore" style (just a quick
dip, not soaked, in egg) - no powdered sugar or jam. I stopped eating
them when I realized that I didn't (still don't) like the egg dip
part. I don't like fish done doré style either.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.