Recipes > Breads > Pains Perdus (Lost bread)

Pains Perdus (Lost bread)

Instructions

Make a mixture of milk and raw eggs, enough to soak up in six rusks. Flavor it with a little mace or cinnamon. Put some butter in a pan and put the rusks in it to fry. Let them color a good brown, and serve them hot with sugar dusted over them.

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Notes

Attributed to Mme. Spinette.

Source

The Belgian Cookbook (1915).


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