Thread
:
Eggs in Giblet Gravy?
View Single Post
#
31
(
permalink
)
Barbtail
Posts: n/a
>From: Dawn
>LOL! Jill I had the same reaction to seeing that recipe on TV the other
>night. It looked so soggy and sloppy, and I bet it was bland too. White
>bread, white rice and crackers?
>
Don't forget the 3 eggs and quart of stock *laughs*
I'm guessing with that many eggs it could cook up to something resembling a
stratta- ya know one of those bread with cheese and eggs and milk things you
add leftovers to and bake up kinda like a crustless quiche? - like a savory
bread pudding without the milk. It's not what I would call stuffing, but it
is reminiscent any one of the various savory and sweet *puddings* popular in
the 18th century and of which Christmas Plum Pudding is a descendant.
*cheers*
Barb Anne
Reply With Quote