Text 19952, 70 rader
Skriven 2009-01-22 00:14:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Instant breakfast ce
================================
 -=> On 01-20-09  23:44,  Jim Weller <=-
 -=> spoke to Dale Shipp about Re: Instant breakfast cer <=-

 DS> Mostly I agree with you, but I do like some flavors of Quaker Instant
 DS> Oatmeal.  Dump into a bowl, add a little milk and nuke in the
 DS> microwave. Not bad, but it is rare for me.  Mostly I have a dry cereal
 DS> as my first meal.

 JW> I don't have anything but coffee on weekdays and go straight to
 JW> lunch for my first meal. So I often have bacon and egg suppers. I

Now that I have retired, my first meal is probably when you have
lunch:-}}

 JW> have big hearty late breakfasts though on the weekend, that recently
 JW> involve porridge as a first course as often as not. Call me a
 JW> purist, but to me the extra twenty minutes is worth the wait and on

Back when I worked on a schedule, I tended to be out of the house within
30 minutes with a bag of dry cereal to eat in the car on the way to
work.  Then I'd have my first coffee of the day in the office.  These
days, I have a much slower start to things.

For those days when you have lots of time to prepare an egg meal:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poached Eggs A La Mode Kapisztran
 Categories: Appetizers, Cheese/eggs, Fish, Hungarian
      Yield: 6 Servings
 
     12 oz Carp roes
  7 1/2 oz Mushrooms
      3 oz Lard
     12    Eggs
     12    Breakfast (Kaiser) Rolls
      1 lb Onions
           Salt
           Paprika
           Parsley
     25 fl Cream
  4 1/2 oz Butter
 
  Remove the membrane from the carp roes and make a porkolt of them (see
  porkolt recipe ) with onions fried in butter, salt and paprika. Let it
  stew till all the water has evaporated from the gravy.
    Cut off about a third of the breakfast rolls at the top and remove
  the crumb from the bottom part. Fry the empty crusts in boiling-hot
  butter to a delicate golden brown, line them immediately with a
  fricassee of mushrooms (fines herbes) and fill with the roe porkolt.
    Lay a poached egg on each stuffed roll, pour hot paprika gravy
  containing cream over them, and scatter some chopped parsley on the
  top. The rolls must be fried only just before serving to keep them
  crisp.
  
  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH c/o Le MarYol BBS Fido 2:324/151.4
  
  From: Ian Hoare                       Date: 05-27-96
  Cooking
 
MMMMM



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